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Journal Abstract Search

175 related items for PubMed ID: 35651040

  • 21.
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  • 22. Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates.
    Xiong T, Ye X, Su Y, Chen X, Sun H, Li B, Chen Y.
    Colloids Surf B Biointerfaces; 2018 Nov 01; 171():1-9. PubMed ID: 30005284
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  • 25. Functional properties of proteins from Lima bean (Phaseolus lunatus L.) seeds.
    Chel-Guerrero L, Gallegos-Tintoré S, Martínez-Ayala A, Castellanos-Ruelas A, Betancur-Ancona D.
    Food Sci Technol Int; 2011 Apr 01; 17(2):119-26. PubMed ID: 21421671
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  • 27. Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties.
    Hu M, Yue Q, Liu G, Jia Y, Li Y, Qi B.
    Food Chem; 2023 Mar 01; 403():134425. PubMed ID: 36183475
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  • 29. Characterization of pea vicilin. 1. Denoting convicilin as the alpha-subunit of the Pisum vicilin family.
    O'Kane FE, Happe RP, Vereijken JM, Gruppen H, van Boekel MA.
    J Agric Food Chem; 2004 May 19; 52(10):3141-8. PubMed ID: 15137866
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  • 30. Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification.
    Zhang J, Liu Q, Chen Q, Sun F, Liu H, Kong B.
    Ultrason Sonochem; 2022 Aug 19; 88():106099. PubMed ID: 35907333
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  • 32. Physicochemical and structural properties of 8S and/or 11S globulins from mungbean [Vigna radiata (L.) Wilczek] with various polypeptide constituents.
    Tang CH, Sun X.
    J Agric Food Chem; 2010 May 26; 58(10):6395-402. PubMed ID: 20429510
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  • 33. Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity.
    Dong C, Zhao J, Wang L, Wang X, Jiang J, Bi J.
    Food Chem; 2024 Dec 01; 460(Pt 3):140632. PubMed ID: 39126944
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  • 37. Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates.
    Wang Y, Wang Z, Handa CL, Xu J.
    Food Chem; 2017 Mar 01; 218():165-172. PubMed ID: 27719894
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  • 40. Seed to seed variation of proteins of the yellow pea (Pisum sativum L.).
    Taghvaei M, Sadeghi R, Smith B.
    PLoS One; 2022 Mar 01; 17(8):e0271887. PubMed ID: 35925911
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