Results 201 to 210 of about 45,158 (212)

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Food Research International, 2018
Jianhua Yi, Yungang Cao, Eric Andrew Decker   +2 more
exaly  

Cloning and Characterization of Walnut Lipid Transfer Protein: Not a Major Allergen in Walnut-Allergic U.S. Patients

Journal of Allergy and Clinical Immunology, 2006
S.S. Teuber, E. Pastorello, W.R. Peterson, A.M. Dandekar, S. Uratsu   +4 more
openaire   +1 more source

Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)

International Journal of Molecular Sciences, 2012
Xiaoying Mao
exaly  

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

Food Hydrocolloids, 2018
Yongjian Cai, Mou-ming Zhao, Qiangzhong Zhao   +2 more
exaly  

Modulation of walnut protein solubility: effects of multiple modification treatments on walnut protein structure, physicochemical properties, and investigation of mechanisms

Food Research International
Shutong Zhao, Qingzhi Wu, Yijian Jiang, Jialu Li, Qi Hao, Jian Zhang, Xiaoying Mao   +6 more
openaire   +1 more source

IgE-binding Proteins in Macadamia Nut Cross-react with Walnut

Journal of Allergy and Clinical Immunology, 2010
S.S. Teuber, W.R. Peterson
openaire   +1 more source

Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

Food Hydrocolloids, 2017
Mou-ming Zhao, Qiangzhong Zhao
exaly  

Modulating the texture of heat-set gels of phosphorylated walnut protein isolates through Glucono-δ-lactone acidification

Food Chemistry
Zheng Zhou
exaly  

Preparation And Characterization of Glycosylated Walnut Protein Isolate and its Effect on the Stability of Walnut Oil Microcapsules

Yang Tian, MuGuo Tang, Yan Zhou, Fa Li, Ruiping Li, Yifan Wang, Siyi Li, Jun Sheng, Liang Tao   +8 more
openaire   +1 more source

High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing

Food Hydrocolloids
Xuan Huang, Zheng Zhou
exaly