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European Food Research and Technology, ISSN 1438-2377, 1/2014, Volume 238, Issue 1, pp. 129 - 138
.... The physicochemical and emulsifying properties of 7S–MDH (classical wet heating) and 7S–MDUH (ultrasound-assisted wet heating grafting... 
Biotechnology | Chemistry | Analytical Chemistry | Food Science | Maltodextrin | Forestry | Emulsifying properties | Maillard reaction | Agriculture | Ultrasound treatment | β-Conglycinin | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology
Journal Article
Industrial crops and products, ISSN 0926-6690, 2004, Volume 20, Issue 2, pp. 205 - 218
Fourier-transformed infrared spectroscopy (FT-IR) was evaluated as an analytical technique for the estimation of the chemical composition and functional properties of lignin... 
Lignin characterisation | FT-IR | Antioxidant | Multivariate analysis | Structure–function relationship | rice straw | spectrometry | antioxidant activity | emulsifying activity index | butylated hydroxytoluene | ESI | 2,2′-azobis-(2-amidinopropane)-dihydrochloride | EAI | principal component | emulsifying stability index | 2,2′-azinobis-(3-ethylbenzthiazoline)-6-sulfonic acid | ABAP | ABTS | BHT | PCA
Journal Article
Food chemistry, ISSN 0308-8146, 04/2018, Volume 244, pp. 197 - 205
Journal Article
Food chemistry, ISSN 0308-8146, 2009, Volume 117, Issue 1, pp. 160 - 168
Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by different oxidised phenolic compounds including caffeic acid, ferulic acid and tannic acid at different... 
Antioxidative activity | Protein–phenolic complex | Phenolic compounds | Gelatin | Emulsifying properties | acids | assay | whey-protein isolate | collagen | in-water emulsions | stability | surfactant | gum | foams | Protein-phenolic complex | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Analysis | Hydroxides | Universities and colleges
Journal Article
Food biophysics, ISSN 1557-1866, 08/2015, Volume 11, Issue 1, pp. 43 - 51
This work is focused on physicochemical and emulsifying properties of pea (PP), chickpea (CP) and lentil (LP) proteins. We evaluated the molecular weight distributions, surface net charge, free sulfhydryl group... 
Differential scanning calorimetry | Physicochemical characterization | Chemistry | Analytical Chemistry | Food Science | Emulsions | Emulsifying properties | Biophysics and Biological Physics | Legume protein | Proteins | Evaluation | Legumes | Beans | Denaturation | Mimosaceae | Protein binding | Peas | Food science | Biophysics
Journal Article
Food hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 309 - 319
Journal Article
Journal of food science and technology, ISSN 0022-1155, 1/2019, Volume 56, Issue 1, pp. 49 - 58
Journal Article