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1.
Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins.
Compr Rev Food Sci Food Saf
; 18(4): 1256-1276, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33336994
2.
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins.
Compr Rev Food Sci Food Saf
; 18(4): 1277-1291, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33337003
3.
Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications.
Compr Rev Food Sci Food Saf
; 18(1): 84-105, 2019 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-33337021
4.
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
5.
The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.
Food Chem
; 242: 68-74, 2018 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29037737
6.
Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation.
ACS Omega
; 2(8): 4612-4620, 2017 Aug 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-31457750
7.
Importance of thiol-functionalized molecules for the structure and properties of compression-molded glassy wheat gluten bioplastics.
J Agric Food Chem
; 61(44): 10516-24, 2013 Nov 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-24131364
8.
Impact of acid and alkaline pretreatments on the molecular network of wheat gluten and on the mechanical properties of compression-molded glassy wheat gluten bioplastics.
J Agric Food Chem
; 61(39): 9393-400, 2013 Oct 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-24016229
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