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1.
Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White.
Biomacromolecules
; 21(6): 2218-2228, 2020 06 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-32202759
2.
Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions.
Compr Rev Food Sci Food Saf
; 18(6): 1751-1769, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33336954
3.
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.
Compr Rev Food Sci Food Saf
; 16(1): 39-58, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-33371541
4.
Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch.
Foods
; 10(2)2021 Feb 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33540801
5.
Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase.
Food Chem
; 362: 130203, 2021 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34091172
6.
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils.
J Agric Food Chem
; 69(6): 1963-1974, 2021 Feb 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-33544593
7.
Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils.
ACS Omega
; 6(3): 1823-1833, 2021 Jan 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-33521423
8.
The Impact of Hydro-Priming and Osmo-Priming on Seedling Characteristics, Plant Hormone Concentrations, Activity of Selected Hydrolytic Enzymes, and Cell Wall and Phytate Hydrolysis in Sprouted Wheat (Triticum aestivum L.).
ACS Omega
; 4(26): 22089-22100, 2019 Dec 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-31891089
9.
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
J Agric Food Chem
; 60(21): 5461-70, 2012 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-22553963
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