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There are 3415 results for: content related to: Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates

  1. Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1095–1101, Abimbola K. Arise, Eric O. Amonsou and Oluwatosin A. Ijabadeniyi

    Version of Record online : 10 JAN 2015, DOI: 10.1111/ijfs.12746

  2. Solubilisation of calcium and magnesium from the marine red algae Lithothamnion calcareum

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1600–1606, Yi-Shen Zhu, Alan Connolly, Anders Guyon and Richard J. FitzGerald

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12459

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    Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 68–80, Vassilios Raikos and Viren Ranawana

    Version of Record online : 3 OCT 2016, DOI: 10.1111/ijfs.13272

  4. Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1079–1089, Guanhao Bu, Yingying Yang, Fusheng Chen, Zhixiong Liao, Yanxiu Gao, Hongshun Yang, Runjie Li, Kunlun Liu and Junting Zhao

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12403

  5. Sustainable use of marine resources – turning waste into food ingredients

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2329–2339, Rahmi Nurdiani, Muditha Dissanayake, Wayne E. Street, Osaana N. Donkor, Tanoj K. Singh and Todor Vasiljevic

    Version of Record online : 31 JUL 2015, DOI: 10.1111/ijfs.12897

  6. l-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1195–1203, Xing Chen, Yong Li, Ruiyun Zhou, Zhaiming Liu, Fengzhi Lu, Huang Lin, Xinglian Xu and Guanghong Zhou

    Version of Record online : 2 MAR 2016, DOI: 10.1111/ijfs.13086

  7. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

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    Mucilage formation in food: a review on the example of okra

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 59–67, Christos Ritzoulis

    Version of Record online : 20 DEC 2016, DOI: 10.1111/ijfs.13270

  9. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  10. Oligosaccharide production by hydrolysis of polysaccharides: a review

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 275–281, Fernanda A. de Moura, Fernanda T. Macagnan and Leila P. da Silva

    Version of Record online : 16 OCT 2014, DOI: 10.1111/ijfs.12681

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    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  13. Characteristics of collagen from the skin of clown featherback (Chitala ornata)

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 1972–1978, Phanat Kittiphattanabawon, Soottawat Benjakul, Sittichoke Sinthusamran and Hideki Kishimura

    Version of Record online : 30 MAY 2015, DOI: 10.1111/ijfs.12864

  14. Evaluation of CO2 absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1089–1094, Lenilton Santos Soares, Juliano Vinicius Tosati, Marieli de Lima, Lindomar Alberto Lerin and Alcilene Rodrigues Monteiro

    Version of Record online : 3 FEB 2015, DOI: 10.1111/ijfs.12743

  15. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  16. Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1544–1556, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Version of Record online : 13 DEC 2013, DOI: 10.1111/ijfs.12453

  17. Physicochemical properties of flour recovered from broken rice noodles during production

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1722–1728, Ya-Fei Liu, Saiwarun Chaiwanichsiri and Kalaya Laohasongkram

    Version of Record online : 13 JAN 2014, DOI: 10.1111/ijfs.12481

  18. Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 399–409, Huali Hu, Wenbiao Shen and Pengxia Li

    Version of Record online : 19 AUG 2013, DOI: 10.1111/ijfs.12313

  19. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2014–2022, Leila Najafian, Mahtab Jafarzade, Mamot Said and Abdul S. Babji

    Version of Record online : 13 AUG 2013, DOI: 10.1111/ijfs.12162

  20. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781