Showing results (1-10 of 249) with videos related to
Sort By:
Pageof 25
Foods (Basel, Switzerland)|December 11, 2022
Structure-Function Guided Extraction and Scale-Up of Pea Protein Isolate ProductionLucy Hansen, Fan Bu, Baraem P IsmailCurrent Research in Food Science|February 28, 2023
Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purificationAlissa A Schneider, Fan Bu, Baraem P IsmailFoods (Basel, Switzerland)|April 28, 2023
Salt Solubilization Coupled with Membrane Filtration-Impact on the Structure/Function of Chickpea Compared to Pea ProteinBrigitta P Yaputri, Fan Bu, Baraem P IsmailFood Chemistry|September 27, 2021
Impact of plasma reactive species on the structure and functionality of pea protein isolateFan Bu, Gaurav Nayak, Peter Bruggeman, et al.Current Research in Food Science|April 29, 2024
Hemp (Cannabis sativa L.) protein: Impact of extraction method and cultivar on structure, function, and nutritional qualityLaura Eckhardt, Fan Bu, Adam Franczyk, et al.Food Chemistry|February 21, 2021
A proteomics approach to characterizing limited hydrolysis of whey protein concentrateChelsey Hinnenkamp, Baraem P IsmailFood Research International (Ottawa, Ont.)|May 5, 2026
Uncovering oat protein diversity following a proteomics approach: A study of 98 genetically diverse varieties grown in two locationsYang Zhe Kang, Baraem P IsmailFood Chemistry|May 24, 2020
Changes in protein structural characteristics upon processing of gluten-free millet pastaCatrin Tyl, Alessandra Marti, Baraem P IsmailJournal of Dairy Science|March 28, 2021
Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey proteinChelsey Hinnenkamp, Gary Reineccius, Baraem P IsmailGels (Basel, Switzerland)|January 22, 2024
Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance FunctionalityBrigitta P Yaputri, Samira Feyzi, Baraem P IsmailPageof 25