Search Results

There are 2256 results for: content related to: Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran

  1. Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1729–1735, Xiu-Ting He, Xiao-Quan Yang and Jin-Bo Zhang

    Article first published online : 24 JAN 2014, DOI: 10.1111/ijfs.12482

  2. Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2529–2537, Huajun Jian, Youling L. Xiong, Fengxian Guo, Xiaolin Huang, Benu Adhikari and Jie Chen

    Article first published online : 27 OCT 2014, DOI: 10.1111/ijfs.12694

  3. 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

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  4. Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 911–919, Liu Aijie, Yin Shouwei and Li Li

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12386

  5. Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1206–1214, Hong Liu, Hongkai Liu, Lei Yan, Xuzhen Cheng and Yufan Kang

    Article first published online : 20 JAN 2015, DOI: 10.1111/ijfs.12761

  6. 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

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  7. 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

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  8. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Article first published online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  9. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  10. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Article first published online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  11. FINANCIAL SYSTEM SOPHISTICATION AND UNEMPLOYMENT IN INDUSTRIAL COUNTRIES

    International Journal of Finance & Economics

    Volume 18, Issue 4, October 2013, Pages: 319–338, Horst Feldmann

    Article first published online : 10 JUL 2012, DOI: 10.1002/ijfe.1466

  12. Functional Properties of Improved Glycinin and β-nglycinin Fractions

    Journal of Food Science

    Volume 69, Issue 4, May 2004, Pages: FCT303–FCT311, D. A. Rickert, L. A. Johnson and P. A. Murphy

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb06332.x

  13. Improvement of the ACE-inhibitory and DPPH radical scavenging activities of soya protein hydrolysates through pepsin pretreatment

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2175–2182, Yuanhong Zhang, Weizheng Sun, Mouming Zhao, Guowan Su, Zhengxiang Ning and Dongxiao Sun-Waterhouse

    Article first published online : 20 JUL 2015, DOI: 10.1111/ijfs.12856

  14. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  15. Effect of limited enzymatic hydrolysis on physico-chemical properties of soybean protein isolate-maltodextrin conjugates

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 226–232, Yating Zhang, Chen Tan, Karangwa Eric, Shabbar Abbas, Fengru Liu, Xiaoming Zhang, Shuqin Xia and Chengsheng Jia

    Article first published online : 9 NOV 2014, DOI: 10.1111/ijfs.12624

  16. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  17. Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 13–23, Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Article first published online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  18. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 394–404, Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x

  19. p-Coumaric acid in cereals: presence, antioxidant and antimicrobial effects

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2323–2328, Hüseyin Boz

    Article first published online : 31 JUL 2015, DOI: 10.1111/ijfs.12898

  20. You have free access to this content
    Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 171–179, Man-Sheng Wang, Xin-An Zeng, Charles S. Brennan, Margaret A. Brennan and Zhong Han

    Article first published online : 14 NOV 2015, DOI: 10.1111/ijfs.13007