Dry bean proteins: Extraction methods, functionality, and application in products for human consumption.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 1, p. 67, doi. 10.1002/cche.10514
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2022 AND VI 99 AND IP 1
Results: 20
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Introduction to Cereal Chemistry 2022 focus issue on proteins from grains.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 7, doi. 10.1002/cche.10513
- Publication type:
- Article
3
Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 157, doi. 10.1002/cche.10506
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- Publication type:
- Article
4
The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 144, doi. 10.1002/cche.10505
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- Publication type:
- Article
5
Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 218, doi. 10.1002/cche.10504
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- Publication type:
- Article
6
Textured wheat and pea proteins for meat alternative applications.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 37, doi. 10.1002/cche.10503
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- Article
7
ACKNOWLEDGMENT OF REVIEWERS.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 1, p. 5, doi. 10.1002/cche.10497
- Publication type:
- Article
8
Effects of genotype and storage on physicochemical and functional properties of soybean protein isolates.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 207, doi. 10.1002/cche.10493
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- Publication type:
- Article
9
Comparative evaluation of amino acid composition and protein profile of gliadin from different extraction protocols.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 194, doi. 10.1002/cche.10491
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- Publication type:
- Article
10
A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 130, doi. 10.1002/cche.10489
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- Publication type:
- Article
11
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 21, doi. 10.1002/cche.10488
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- Publication type:
- Article
12
Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 119, doi. 10.1002/cche.10486
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- Publication type:
- Article
13
In vitro α‐amylase inhibitory and antioxidant properties of soluble proteins and their peptic hydrolysates from raw and cooked commercially available oatmeal.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 111, doi. 10.1002/cche.10485
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- Publication type:
- Article
14
Effects of pretreatments on structural and functional changes of oat protein isolate.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 90, doi. 10.1002/cche.10480
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- Publication type:
- Article
15
Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 169, doi. 10.1002/cche.10465
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- Publication type:
- Article
16
Green extraction of rice bran proteins and full revaluation of the remaining by‐products.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 184, doi. 10.1002/cche.10462
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- Article
17
Issue Information.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 1, p. 1, doi. 10.1002/cche.10448
- Publication type:
- Article
18
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 1, p. 78, doi. 10.1002/cche.10446
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- Publication type:
- Article
19
Pea proteins: Variation, composition, genetics, and functional properties.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 8, doi. 10.1002/cche.10439
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- Publication type:
- Article
20
Functional characteristics and structural properties of soybean protein isolate–maltose conjugates.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 100, doi. 10.1002/cche.10454
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- Publication type:
- Article