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There are 16202 results for: content related to: Solubilisation of calcium and magnesium from the marine red algae Lithothamnion calcareum

  1. Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1490–1497, Fengru Liu, Zhengxing Chen, Li Wang and Ren Wang

    Version of Record online : 14 MAR 2013, DOI: 10.1111/ijfs.12117

  2. 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

  3. 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. 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

  5. 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

  6. Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process

    International Journal of Food Science & Technology

    Volume 53, Issue 2, February 2018, Pages: 356–364, Xin Li, Siwen Xue, Xue Zhao, Xinbo Zhuang, Minyi Han, Xinglian Xu and Guanghong Zhou

    Version of Record online : 18 SEP 2017, DOI: 10.1111/ijfs.13592

  7. 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

  8. 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

  9. Effect of extra polymeric substance removal on sludge reduction potential of Bacillus licheniformis at its optimised pH condition

    Water and Environment Journal

    Volume 28, Issue 1, March 2014, Pages: 95–103, J. Merrylin, S. Kaliappan, S. Adish Kumar, Ick Tae Yeom and J. Rajesh Banu

    Version of Record online : 28 NOV 2012, DOI: 10.1111/wej.12014

  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

  11. Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 549–557, Générose Vieira-Dalodé, Noël Akissoé, Djidjoho Joseph Hounhouigan, Mogens Jakobsen and Christian Mestres

    Version of Record online : 26 NOV 2014, DOI: 10.1111/ijfs.12708

  12. Phosphate solubilisation and plant growth promoting potential by stress tolerant Bacillus sp. isolated from rhizosphere of apple orchards in trans Himalayan region of Himachal Pradesh

    Annals of Applied Biology

    Volume 163, Issue 3, November 2013, Pages: 430–443, P. Mehta, A. Walia, A. Chauhan, S. Kulshrestha and C. K. Shirkot

    Version of Record online : 12 OCT 2013, DOI: 10.1111/aab.12077

  13. Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptides

    International Journal of Food Science & Technology

    Volume 53, Issue 3, March 2018, Pages: 784–793, Zohre Delshadian, Amir Mohammad Mortazavian, Maryam Tabarzad, Seyede Marzieh Hosseini, Reza Mohammadi, Milad Rouhi, Maryam Salami and Kianoush Khosravi-Darani

    Version of Record online : 6 NOV 2017, DOI: 10.1111/ijfs.13654

  14. 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

  15. Biochar of animal origin: a sustainable solution to the global problem of high-grade rock phosphate scarcity?

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 8, June 2013, Pages: 1799–1804, Nikolay Vassilev, Eva Martos, Gilberto Mendes, Vanessa Martos and Maria Vassileva

    Version of Record online : 8 APR 2013, DOI: 10.1002/jsfa.6130

  16. Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer) minced muscle

    International Journal of Food Science & Technology

    Volume 52, Issue 6, June 2017, Pages: 1383–1391, Binh Q. Truong, Roman Buckow, Minh H. Nguyen and John Furst

    Version of Record online : 2 MAR 2017, DOI: 10.1111/ijfs.13409

  17. Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1211–1220, Abimbola K. Arise, Ifeanyi D. Nwachukwu, Rotimi E. Aluko and Eric O. Amonsou

    Version of Record online : 27 FEB 2017, DOI: 10.1111/ijfs.13386

  18. Supramolecular Solubilisation of Hydrophilic Dyes by Using Individual Dendritic Branches

    Chemistry - A European Journal

    Volume 7, Issue 21, November 5, 2001, Pages: 4730–4739, Graham M. Dykes, Lisa J. Brierley, David K. Smith, P. Terry McGrail and Gordon J. Seeley

    Version of Record online : 30 OCT 2001, DOI: 10.1002/1521-3765(20011105)7:21<4730::AID-CHEM4730>3.0.CO;2-A

  19. 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

  20. 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