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Food Chemistry
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November 2, 2018
Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol
Yuchen Guo, Paula Jauregi
Biotechnology Progress
|
April 3, 2012
Production of angiotensin-I-converting enzyme inhibitory peptides from β-lactoglobulin- and casein-derived peptides: an integrative approach
Fisseha T Welderufael, Trevor Gibson, Paula Jauregi
Food Research International (Ottawa, Ont.)
|
March 1, 2021
Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods
Paula Jauregi, Yuchen Guo, Jumoke B Adeloye
Frontiers in Plant Science
|
January 30, 2023
Natural deep eutectic solvents as a green extraction of polyphenols from spent coffee ground with enhanced bioactivities
Aitor García-Roldán, Léa Piriou, Paula Jauregi
International Journal of Food Microbiology
|
October 19, 2013
Novel probiotic-fermented milk with angiotensin I-converting enzyme inhibitory peptides produced by Bifidobacterium bifidum MF 20/5
Cid Gonzalez-Gonzalez, Trevor Gibson, Paula Jauregi
International Journal of Molecular Sciences
|
February 5, 2020
Whey-Derived Peptides Interactions with ACE by Molecular Docking as a Potential Predictive Tool of Natural ACE Inhibitors
Yara Chamata, Kimberly A Watson, Paula Jauregi
Biotechnology Progress
|
April 3, 2004
Recovery of lactoferrin and lactoperoxidase from sweet whey using colloidal gas aphrons (CGAs) generated from an anionic surfactant, AOT
Elisabeth Fuda, Paula Jauregi, D L Pyle
Biotechnology Progress
|
November 27, 2009
Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons in a flotation column
Maria Dermiki, Anne Lise Bourquin, Paula Jauregi
Biomacromolecules
|
June 26, 2007
Complex formation of bovine serum albumin with a poly(ethylene glycol) lipid conjugate
Valeria Castelletto, Marta Krysmann, Antonios Kelarakis, et al.
Food Chemistry
|
September 22, 2018
Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace
Nurmahani MohdMaidin, Maria Jose Oruna-Concha, Paula Jauregi
Page
of 3
Search research articles
Search
Showing results (1-10 of 24) with videos related to
Sort By:
Page
of 3
Food Chemistry
|
November 2, 2018
Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol
Yuchen Guo, Paula Jauregi
Biotechnology Progress
|
April 3, 2012
Production of angiotensin-I-converting enzyme inhibitory peptides from β-lactoglobulin- and casein-derived peptides: an integrative approach
Fisseha T Welderufael, Trevor Gibson, Paula Jauregi
Food Research International (Ottawa, Ont.)
|
March 1, 2021
Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods
Paula Jauregi, Yuchen Guo, Jumoke B Adeloye
Frontiers in Plant Science
|
January 30, 2023
Natural deep eutectic solvents as a green extraction of polyphenols from spent coffee ground with enhanced bioactivities
Aitor García-Roldán, Léa Piriou, Paula Jauregi
International Journal of Food Microbiology
|
October 19, 2013
Novel probiotic-fermented milk with angiotensin I-converting enzyme inhibitory peptides produced by Bifidobacterium bifidum MF 20/5
Cid Gonzalez-Gonzalez, Trevor Gibson, Paula Jauregi
International Journal of Molecular Sciences
|
February 5, 2020
Whey-Derived Peptides Interactions with ACE by Molecular Docking as a Potential Predictive Tool of Natural ACE Inhibitors
Yara Chamata, Kimberly A Watson, Paula Jauregi
Biotechnology Progress
|
April 3, 2004
Recovery of lactoferrin and lactoperoxidase from sweet whey using colloidal gas aphrons (CGAs) generated from an anionic surfactant, AOT
Elisabeth Fuda, Paula Jauregi, D L Pyle
Biotechnology Progress
|
November 27, 2009
Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons in a flotation column
Maria Dermiki, Anne Lise Bourquin, Paula Jauregi
Biomacromolecules
|
June 26, 2007
Complex formation of bovine serum albumin with a poly(ethylene glycol) lipid conjugate
Valeria Castelletto, Marta Krysmann, Antonios Kelarakis, et al.
Food Chemistry
|
September 22, 2018
Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace
Nurmahani MohdMaidin, Maria Jose Oruna-Concha, Paula Jauregi
Page
of 3