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151 related items for PubMed ID: 11600040

  • 1. Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations.
    van Koningsveld GA, Gruppen H, de Jongh HH, Wijngaards G, van Boekel MA, Walstra P, Voragen AG.
    J Agric Food Chem; 2001 Oct; 49(10):4889-97. PubMed ID: 11600040
    [Abstract] [Full Text] [Related]

  • 2. Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate.
    van Koningsveld GA, Gruppen H, de Jongh HH, Wijngaards G, van Boekel MA, Walstra P, Voragen AG.
    J Agric Food Chem; 2002 May 08; 50(10):2947-56. PubMed ID: 11982424
    [Abstract] [Full Text] [Related]

  • 3. Effect of heat-induced aggregation on the IgE binding of patatin (Sol t 1) is dominated by other potato proteins.
    Koppelman SJ, van Koningsveld GA, Knulst AC, Gruppen H, Pigmans IG, de Jongh HH.
    J Agric Food Chem; 2002 Mar 13; 50(6):1562-8. PubMed ID: 11879037
    [Abstract] [Full Text] [Related]

  • 4. Heat-induced conformational changes of patatin, the major potato tuber protein.
    Pots AM, de Jongh HH, Gruppen H, Hamer RJ, Voragen AG.
    Eur J Biochem; 1998 Feb 15; 252(1):66-72. PubMed ID: 9523713
    [Abstract] [Full Text] [Related]

  • 5. Formation and stability of foam made with various potato protein preparations.
    van Koningsveld GA, Walstra P, Gruppen H, Wijngaards G, van Boekel MA, Voragen AG.
    J Agric Food Chem; 2002 Dec 18; 50(26):7651-9. PubMed ID: 12475285
    [Abstract] [Full Text] [Related]

  • 6. Potato protein isolates: recovery and characterization of their properties.
    Waglay A, Karboune S, Alli I.
    Food Chem; 2014 Jan 01; 142():373-82. PubMed ID: 24001855
    [Abstract] [Full Text] [Related]

  • 7. Production and characterisation of potato patatin-galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients.
    Seo S, Karboune S, Archelas A.
    Food Chem; 2014 Sep 01; 158():480-9. PubMed ID: 24731373
    [Abstract] [Full Text] [Related]

  • 8. Structural characterization of potato protease inhibitor I (Cv. Bintje) after expression in Pichia pastoris.
    van den Broek LA, Pouvreau L, Lommerse G, Schipper B, Van Koningsveld GA, Gruppen H.
    J Agric Food Chem; 2004 Jul 28; 52(15):4928-34. PubMed ID: 15264937
    [Abstract] [Full Text] [Related]

  • 9. Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions.
    van Koningsveld GA, Walstra P, Voragen AG, Kuijpers IJ, van Boekel MA, Gruppen H.
    J Agric Food Chem; 2006 Aug 23; 54(17):6419-27. PubMed ID: 16910739
    [Abstract] [Full Text] [Related]

  • 10. Allergenicity of potato proteins and of their conjugates with galactose, galactooligosaccharides, and galactan in native, heated, and digested forms.
    Seo S, L'Hocine L, Karboune S.
    J Agric Food Chem; 2014 Apr 23; 62(16):3591-8. PubMed ID: 24661320
    [Abstract] [Full Text] [Related]

  • 11. Structure and stability of the potato cysteine protease inhibitor group (cv. Elkana).
    Pouvreau L, Kroef T, Gruppen H, van Koningsveld G, van den Broek LA, Voragen AG.
    J Agric Food Chem; 2005 Jul 13; 53(14):5739-46. PubMed ID: 15998142
    [Abstract] [Full Text] [Related]

  • 12. Tentative assignment of the potato serine protease inhibitor group as beta-II proteins based on their spectroscopic characteristics.
    Pouvreau L, Gruppen H, van Koningsveld GA, van den Broek LA, Voragen AG.
    J Agric Food Chem; 2004 Dec 15; 52(25):7704-10. PubMed ID: 15675823
    [Abstract] [Full Text] [Related]

  • 13. Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride.
    Bártová V, Bárta J.
    J Agric Food Chem; 2009 Oct 14; 57(19):9028-34. PubMed ID: 19739640
    [Abstract] [Full Text] [Related]

  • 14. Heat denaturation of soy glycinin: influence of pH and ionic strength on molecular structure.
    Lakemond CM, de Jongh HH, Hessing M, Gruppen H, Voragen AG.
    J Agric Food Chem; 2000 Jun 14; 48(6):1991-5. PubMed ID: 10888487
    [Abstract] [Full Text] [Related]

  • 15. Separation of patatins and protease inhibitors from potato fruit juice with clay minerals as cation exchangers.
    Ralla K, Sohling U, Suck K, Kasper C, Ruf F, Scheper T.
    J Sep Sci; 2012 Jul 14; 35(13):1596-602. PubMed ID: 22761137
    [Abstract] [Full Text] [Related]

  • 16. High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities.
    Elahi R, Mu TH.
    Molecules; 2017 Mar 10; 22(3):. PubMed ID: 28287443
    [Abstract] [Full Text] [Related]

  • 17. Difference in the mechanisms of the cold and heat induced unfolding of thioredoxin h from Chlamydomonas reinhardtii: spectroscopic and calorimetric studies.
    Richardson JM, Lemaire SD, Jacquot JP, Makhatadze GI.
    Biochemistry; 2000 Sep 12; 39(36):11154-62. PubMed ID: 10998255
    [Abstract] [Full Text] [Related]

  • 18. Conformational stability of the potato serine protease inhibitor group.
    Pouvreau L, Gruppen H, van Koningsveld G, van den Broek LA, Voragen AG.
    J Agric Food Chem; 2005 Apr 20; 53(8):3191-6. PubMed ID: 15826077
    [Abstract] [Full Text] [Related]

  • 19. A novel enzymatic approach based on the use of multi-enzymatic systems for the recovery of enriched protein extracts from potato pulp.
    Waglay A, Karboune S.
    Food Chem; 2017 Apr 01; 220():313-323. PubMed ID: 27855906
    [Abstract] [Full Text] [Related]

  • 20. Cultivar variability of patatin biochemical characteristics: table versus processing potatoes (Solanum tuberosum L.).
    Bárta J, Bártová V, Zdráhal Z, Sedo O.
    J Agric Food Chem; 2012 May 02; 60(17):4369-78. PubMed ID: 22497238
    [Abstract] [Full Text] [Related]

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