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Original Articles

Effects of temperature on food proteins and its implications on functional properties

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Pages 323-395 | Published online: 29 Sep 2009

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Read on this site (7)

Bruce Hammond, John Kough, Corinne Herouet-Guicheney & Joseph M. Jez. (2013) Toxicological evaluation of proteins introduced into food crops. Critical Reviews in Toxicology 43:sup2, pages 25-42.
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S. N. Das, M. Routray & P. L. Nayak. (2008) Spectral, Thermal, and Mechanical Properties of Furfural and Formaldehyde Cross-Linked Soy Protein Concentrate: A Comparative Study. Polymer-Plastics Technology and Engineering 47:6, pages 576-582.
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Prativa Kumari Nanda, Padma Lochan Nayak & K. Krishna Rao. (2007) Thermal Degradation Analysis of Biodegradable Plastics from Urea-Modified Soy Protein Isolate. Polymer-Plastics Technology and Engineering 46:3, pages 207-211.
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Perla Relkin & D. M. Mulvihill. (1996) Thermal unfolding of β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. A thermodynamic approach. Critical Reviews in Food Science and Nutrition 36:6, pages 565-601.
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C. V. Morr & E. Y. W. Ha. (1993) Whey protein concentrates and isolates: Processing and functional properties. Critical Reviews in Food Science and Nutrition 33:6, pages 431-476.
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JoséA. G. Arêas. (1992) Extrusion of food proteins. Critical Reviews in Food Science and Nutrition 32:4, pages 365-392.
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L.O. Opare, S. Holm & T. Esperk. (2022) Temperature-modified density effects in the black soldier fly: low larval density leads to large size, short development time and high fat content. Journal of Insects as Food and Feed 8:7, pages 783-802.
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Yue Liu, Hui Hu, Hongzhi Liu & Qiang Wang. (2022) Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges. Foods 11:11, pages 1544.
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Sholeem Griffin, Marija Magro, Jessica Farrugia, Owen Falzon, Kenneth Camilleri & Vasilis P. Valdramidis. (2021) Towards the development of a sterile model cheese for assessing the potential of hyperspectral imaging as a non-destructive fungal detection method. Journal of Food Engineering 306, pages 110639.
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Jihui Gao, Haolan Du, Zekun Zhou, Zhongxin Liang, Hongrui Liang, PeiAo Zhang, Xue Wei, Shujun Liu, Linglin Fu, Yanbo Wang, Huilian Che, Wentong Xue, Fengjiao Xin & Dong Yang. (2021) Thermal and Acidic Treatments of Gluten Epitopes Affect Their Recognition by HLA-DQ2 in silico. Frontiers in Nutrition 8.
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Xi Yang, Anqi Li, Dan Li, Yurong Guo & Lijun Sun. (2021) Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends in Food Science & Technology 109, pages 197-210.
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S. Salazar-Villanea, W. H. Hendriks, E. M. A. M. Bruininx, H. Gruppen & A. F. B. van der Poel. (2016) Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value. Nutrition Research Reviews 29:1, pages 126-141.
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Bruce Hammond. 2016. Genetically Modified Organisms in Food. Genetically Modified Organisms in Food 443 454 .
G. Gofferjé, A. Zöttl, A. Stäbler, T. Herfellner, U. Schweiggert-Weisz & E. Flöter. (2014) Influence of Protein Extraction Techniques of Different De-oiled Residues from Jatropha curcas L. on Protein Recovery and Techno-functional Properties. Waste and Biomass Valorization 6:2, pages 225-235.
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Fengxian Guo, Youling L. XiongFang Qin, Huajun Jian, Xiaolin Huang & Jie Chen. (2015) Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses. Journal of Food Science 80:2, pages C279-C287.
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Xiaoqi Sun, Lili Gao, Song Wang, Yin Zhang, Youqun Liu & Bolin Zhang. (2013) Use of β-galactosidase liposome model as a novel method to screen freeze-drying cryoprotectants. World Journal of Microbiology and Biotechnology 29:10, pages 1907-1912.
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Bruce G. Hammond & Michael S. Koch. 2012. Bacillus thuringiensis Biotechnology. Bacillus thuringiensis Biotechnology 305 325 .
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