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The effects of microfluidization on rheological and textural properties of gluten-free corn breads
The effects of microfluidization on rheological and textural properties of gluten-free corn breads
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The effects of microfluidization on rheological and textural properties of gluten-free corn breads

Ozturk, Oguz Kaan ; Mert, Behic

Food research international, 2018-03, Vol.105, p.782-792 [Periódico revisado por pares]

Canada: Elsevier Ltd

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12
Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate
Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate
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Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate

Wang, Xiao ; Fu, Juan ; Bhullar, Khushwant S. ; Chen, Bingjie ; Liu, Hongru ; Zhang, Yi ; Wang, Chunfang ; Liu, Chenxia ; Su, Di ; Ma, Xia ; Qiao, Yongjin

Food chemistry, 2024-07, Vol.446, p.138777-138777, Article 138777 [Periódico revisado por pares]

England: Elsevier Ltd

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13
Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound
Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound
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Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound

Wang, Yang ; Zhang, Zhaoli ; He, Ronghai ; Mintah, Benjamin Kumah ; Dabbour, Mokhtar ; Qu, Wenjuan ; Liu, Dandan ; Ma, Haile

Food chemistry, 2021-05, Vol.344, p.128609-128609, Article 128609 [Periódico revisado por pares]

England: Elsevier Ltd

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14
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
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Artigo 		Adicionar ao Meu Espaço

The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

Ozturk, Oguz Kaan ; Mert, Behic

Food science & technology, 2018-10, Vol.96, p.34-41 [Periódico revisado por pares]

Elsevier Ltd

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15
Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease
Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease
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Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease

Jiang, Xin ; Liu, Xin ; Xu, Hongjian ; Sun, Yukun ; Zhang, Yonggen ; Wang, Yan

Food science & technology, 2021-06, Vol.144, p.111161, Article 111161 [Periódico revisado por pares]

Elsevier Ltd

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16
Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal
Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal
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Preparation and identification of a novel peptide with high antioxidant activity from corn gluten meal

Yu, Xiao ; Chen, Yanan ; Qi, Zhiguo ; Chen, Quan ; Cao, Yujin ; Kong, Qingshan

Food chemistry, 2023-10, Vol.424, p.136389-136389, Article 136389 [Periódico revisado por pares]

England: Elsevier Ltd

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17
Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain
Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain
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Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain

Hu, Ruijia ; Chen, Gengjun ; Li, Yonghui

Molecules (Basel, Switzerland), 2020-09, Vol.25 (18), p.4091 [Periódico revisado por pares]

Switzerland: MDPI AG

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18
Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
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Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature

Zhang, Yingying ; He, Zijie ; Xu, Miaojie ; Zhang, Xinrui ; Cao, Shan ; Hu, Yayun ; Luan, Guangzhong

Food chemistry, 2023-01, Vol.399, p.133985-133985, Article 133985 [Periódico revisado por pares]

Elsevier Ltd

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19
Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action
Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action
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Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action

Wang, Yang ; Zhang, Zhaoli ; He, Ronghai ; Liu, Dandan ; Kumah Mintah, Benjamin ; Dabbour, Mokhtar ; Ma, Haile

Ultrasonics sonochemistry, 2020-06, Vol.64, p.105038-105038, Article 105038 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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20
Solid state fermented plant protein sources as fish meal replacers in whiteleg shrimp Litopaeneus vannamei
Solid state fermented plant protein sources as fish meal replacers in whiteleg shrimp Litopaeneus vannamei
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Solid state fermented plant protein sources as fish meal replacers in whiteleg shrimp Litopaeneus vannamei

Hamidoghli, Ali ; Won, Seonghun ; Farris, Nathaniel W. ; Bae, Jinho ; Choi, Wonsuk ; Yun, Hyeonho ; Bai, Sungchul C.

Animal feed science and technology, 2020-06, Vol.264, p.114474, Article 114474 [Periódico revisado por pares]

Elsevier B.V

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