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PUBMED FOR HANDHELDS

Journal Abstract Search


255 related items for PubMed ID: 28040661

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  • 4. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
    Joye IJ, McClements DJ.
    J Agric Food Chem; 2014 Mar 26; 62(12):2623-30. PubMed ID: 24571632
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  • 6. Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide structures.
    Bamdad F, Chen L.
    Mol Nutr Food Res; 2013 Mar 26; 57(3):493-503. PubMed ID: 23319431
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  • 7. Generation of wheat gluten hydrolysates with dipeptidyl peptidase IV (DPP-IV) inhibitory properties.
    Nongonierma AB, Hennemann M, Paolella S, FitzGerald RJ.
    Food Funct; 2017 Jun 21; 8(6):2249-2257. PubMed ID: 28534590
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  • 8. Metal solubility enhancing peptides derived from barley protein.
    Eckert E, Bamdad F, Chen L.
    Food Chem; 2014 Sep 15; 159():498-506. PubMed ID: 24767088
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  • 9. Relationships between the structure of wheat gluten and ACE inhibitory activity of hydrolysate: stepwise multiple linear regression analysis.
    Zhang Y, Ma H, Wang B, Qu W, Wali A, Zhou C.
    J Sci Food Agric; 2016 Aug 15; 96(10):3313-20. PubMed ID: 26514100
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  • 10. Foaming characteristics of chemical and enzymatic hydrolysates of bovine beta-lactoglobulin.
    Rahali V, Guéguen J.
    Nahrung; 2000 Oct 15; 44(5):309-17. PubMed ID: 11075371
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  • 12. Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure.
    Wang K, Luo S, Cai J, Sun Q, Zhao Y, Zhong X, Jiang S, Zheng Z.
    Food Chem; 2016 Apr 15; 197(Pt A):168-74. PubMed ID: 26616937
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  • 18. Effects of peptide fractions with different isoelectric points from wheat gluten hydrolysates on lipid oxidation in pork meat patties.
    Park EY, Imazu H, Matsumura Y, Nakamura Y, Sato K.
    J Agric Food Chem; 2012 Aug 01; 60(30):7483-8. PubMed ID: 22747172
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  • 19. Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates.
    Zhang Y, Zhang Y, Liu X, Huang L, Chen Z, Cheng J.
    Food Chem; 2017 Jul 15; 227():211-218. PubMed ID: 28274424
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  • 20. Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten.
    Schlichtherle-Cerny H, Amadò R.
    J Agric Food Chem; 2002 Mar 13; 50(6):1515-22. PubMed ID: 11879030
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