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2012, ISBN 9781849733311, xiii, 310
Book
Journal of agricultural and food chemistry, ISSN 0021-8561, 08/2014, Volume 62, Issue 32, pp. 8204 - 8213
emulsion | synergism | antioxidant | pea protein hydrolysate | oxidative stability | licorice extract | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Seed Storage Proteins - metabolism | Plant Extracts - chemistry | Emulsions | Antioxidants - chemistry | Emulsifying Agents - agonists | Vegetable Proteins - chemistry | Soybean Oil - chemistry | Glucosides - agonists | Surface Properties | Glucosides - chemistry | Seed Storage Proteins - agonists | Seeds - chemistry | Protein Stability | Plant Extracts - agonists | Vegetable Proteins - metabolism | Endopeptidases - metabolism | Flavonoids - agonists | Emulsifying Agents - metabolism | Protein Hydrolysates - chemistry | Oxidation-Reduction | Food Storage | Glycyrrhiza - chemistry | Food Preservatives - metabolism | Seed Storage Proteins - chemistry | Vegetable Proteins - agonists | Emulsifying Agents - chemistry | Food Preservatives - chemistry | Plant Roots - chemistry | Flavonoids - chemistry | Peas - chemistry | Protein Hydrolysates - agonists | Index Medicus
Journal Article
International journal of biological macromolecules, ISSN 0141-8130, 11/2017, Volume 104, Issue Pt A, pp. 345 - 359
Pea starch | Plasticizer | Monosaccharide | Polyol | Guar gum | Edible films | Biochemistry & Molecular Biology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Polymer Science | Science & Technology | Galactans - chemistry | Glycols - chemistry | Starch - chemistry | Sugars - chemistry | Mannans - chemistry | Solubility | Water - chemistry | Mechanical Phenomena | Optical Phenomena | Plant Gums - chemistry | Peas - chemistry | Mechanical properties | Glycols | Guar | Analysis | Sugars | Monosaccharides | Index Medicus
Journal Article
International journal of biological macromolecules, ISSN 0141-8130, 06/2020, Volume 152, pp. 189 - 198
Nanoparticles | Calcium-induced cross-linking | Pea protein | Physicochemical stability | Antioxidant activity | Resveratrol | Biochemistry & Molecular Biology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Polymer Science | Science & Technology | Particle Size | Resveratrol - chemistry | Sulfonic Acids - chemistry | Antioxidants - chemistry | Nanoparticles - chemistry | Pea Proteins - chemistry | Picrates - chemistry | Solubility | Benzothiazoles - chemistry | Biphenyl Compounds - chemistry | Calcium - chemistry | Drug Carriers - chemistry | Index Medicus
Journal Article
Carbohydrate polymers, ISSN 0144-8617, 10/2014, Volume 111, pp. 543 - 555
Starch film | Amylose | Storage | Microstructure | Amylopectin | Rice bran | Physical Sciences | Chemistry | Chemistry, Organic | Polymer Science | Chemistry, Applied | Science & Technology | Food industries | General aspects | Exact sciences and technology | Biological and medical sciences | Organic polymers | Handling, storage, packaging, transport | Sheets and films | Polymer industry, paints, wood | Forms of application and semi-finished materials | Fundamental and applied biological sciences. Psychology | Applied sciences | Technology of polymers | Physicochemistry of polymers | Properties and characterization | Oryza - chemistry | Amylopectin - chemistry | Elastic Modulus | Permeability | Starch - ultrastructure | Manihot - chemistry | Starch - chemistry | X-Ray Diffraction | Solanum tuberosum - chemistry | Amylose - chemistry | Oxygen - chemistry | Steam | Peas - chemistry | Index Medicus
Journal Article
Food chemistry, ISSN 0308-8146, 11/2016, Volume 211, pp. 235 - 242
Protein-flavour binding | Pea protein | Molecular forces | Flavour retention and release | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Benzaldehydes - chemistry | Gas Chromatography-Mass Spectrometry | Guanidine - chemistry | Sodium Chloride, Dietary | Urea - chemistry | Hydrogen Bonding | Disulfides - chemistry | Plant Proteins - chemistry | Ketones - chemistry | Taste | Volatile Organic Compounds - chemistry | Propylene Glycol - chemistry | Reducing Agents - chemistry | Peas - chemistry | Aldehydes - chemistry | Proteins | Peas | Investigations | Protein binding | Index Medicus
Journal Article
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Full Text
An histidine covalent receptor and butenolide complex mediates strigolactone perception
Nature chemical biology, ISSN 1552-4450, 10/2016, Volume 12, Issue 10, pp. 787 - 794
Life Sciences & Biomedicine | Biochemistry & Molecular Biology | Science & Technology | Peas - enzymology | Heterocyclic Compounds, 3-Ring - metabolism | Histidine - metabolism | Lactones - metabolism | 4-Butyrolactone - metabolism | Plant Growth Regulators - chemistry | Plant Proteins - chemistry | 4-Butyrolactone - chemistry | Ligands | Molecular Structure | Plant Proteins - metabolism | 4-Butyrolactone - analogs & derivatives | Histidine - chemistry | Plant Growth Regulators - metabolism | Peas - metabolism | Plant biology | Signal transduction | Enzymes | Biochemistry | Index Medicus | Life Sciences | Vegetal Biology | Biochemistry, Molecular Biology | Chemical Sciences
Journal Article
Food chemistry, ISSN 0308-8146, 04/2020, Volume 310, pp. 125828 - 125828
Tannic acid | Complexation | Emulsions | Digestion | Pea protein | Plant-based foods | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Antioxidants - chemistry | Oxidation-Reduction | Emulsions - chemistry | Pea Proteins - chemistry | Food Storage | Tannins - chemistry | Linseed Oil - pharmacokinetics | Linseed Oil - chemistry | Lipids - chemistry | Hydrogen Bonding | Emulsifying Agents - chemistry | Water - chemistry | Hydrophobic and Hydrophilic Interactions | Calorimetry | Emulsions - pharmacokinetics | Index Medicus
Journal Article
Food research international, ISSN 0963-9969, 10/2017, Volume 100, Issue Pt 2, pp. 175 - 185
Natural emulsifier | Legume protein | Pulse protein | Emulsion | Omega-3 oils | Lipid oxidation | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Emulsions | Oxidation-Reduction | Fabaceae - chemistry | Lipid Metabolism | Vicia faba - chemistry | Particle Size | Whey Proteins - chemistry | Plant Proteins - chemistry | Emulsifying Agents - chemistry | Water - chemistry | Fish Oils - chemistry | Peas - chemistry | Lens Plant - chemistry | Antioxidants | Milk proteins | Peas | Functional foods | Oxidation-reduction reaction | Sulfates | Fatty acids | Index Medicus
Journal Article