Keywords: پروتئین های غذایی; Food proteins; Protein nanofibrils; Foaming; Gel; Digestibility; Toxicity;
مقالات ISI پروتئین های غذایی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: پروتئین های غذایی; Iron absorption; Egg white peptides; Hydrolysis; IEC-6 cells; Iron bioavailability; Food proteins;
Keywords: پروتئین های غذایی; Intrinsically disordered proteins; Membrane proteins; Inclusion bodies; Crosslinked enzyme aggregates (CLEAs); Three phase partitioning of proteins; Food proteins; Caseins; Enzymes in detergents;
Keywords: پروتئین های غذایی; Food proteins; Enteric coating; Sealing; Capsules; Gastric protection; Scale-up;
Keywords: پروتئین های غذایی; Taste; Sensory peptides; Food proteins; Bioinformatics; Databases;
Keywords: پروتئین های غذایی; Food proteins; Ergometric properties; Adiabatic compressibility; Specific volume; Protein functionality;
Keywords: پروتئین های غذایی; Nanosuspensions; Food proteins; Poorly water-soluble drugs; Stabilizers;
Food proteins as vehicles for enhanced water dispersibility, stability and bioaccessibility of coenzyme Q10
Keywords: پروتئین های غذایی; Coenzyme Q10; Complexation; Vehicle; Food proteins; Bioaccessibility
Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
Keywords: پروتئین های غذایی; Pumpkin seed protein isolate; Cucurbita pepo; Vegetable proteins; Natural emulsifiers; Food proteins;
Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review
Keywords: پروتئین های غذایی; Microbial transglutaminase; Food proteins; Functional properties;
Characterisation of the hydrolytic specificity of Aspergillus niger derived prolyl endoproteinase on bovine β-casein and determination of ACE inhibitory activity
Keywords: پروتئین های غذایی; Aspergillus niger derived prolyl endoproteinase; Substrate specificity; Bovine β-casein; ACE inhibition; LC-MS; Bioactive peptides; Food proteins;
An in silico model to predict the potential of dietary proteins as sources of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides
Keywords: پروتئین های غذایی; Dipeptidyl peptidase IV inhibitors; In silico model; Bioactive peptides; Food proteins; Type 2 diabetes;
Integrating the information from proteomic approaches: A “thiolomics” approach to assess the role of thiols in protein-based networks
Keywords: پروتئین های غذایی; Food proteins; Thiols; Fluorescent labeling; 2D-electrophoresis; Denaturing agents;
In silico analysis of the large and small subunits of cereal RuBisCO as precursors of cryptic bioactive peptides
Keywords: پروتئین های غذایی; RuBisCO; Cryptic bioactive peptides; In silico; Food proteins; Enzymatic hydrolysis
Food proteins: A review on their emulsifying properties using a structure–function approach
Keywords: پروتئین های غذایی; Food proteins; Emulsion stability; Polysaccharides; Interfacial properties; Oil-in-water
Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure
Keywords: پروتئین های غذایی; High pressure; Food proteins; Gelation; Cross-linking reaction; Phase separation
Alergia alimentaria en la infancia
Keywords: پروتئین های غذایی; Alergia; alergia alimentaria; proteínas dietarias; infanciaAllergy; food allergy; food proteins; childhood
Enzymatic properties of transglutaminase produced by a new strain of Bacillus circulans BL32 and its action over food proteins
Keywords: پروتئین های غذایی; Microbial transglutaminase; Bacillus circulans; Enzyme activity; Enzyme characterization; Food proteins
QSAR-aided in silico approach in evaluation of food proteins as precursors of ACE inhibitory peptides
Keywords: پروتئین های غذایی; QSAR, quantitative structure and activity relationship; ACE, angiotensin I converting enzymeACE inhibitory peptide; QSAR; In silico digestion; Food proteins
Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment
Keywords: پروتئین های غذایی; Protein film; Microbial transglutaminase (MTGase); Food proteins; Mechanical property; Surface hydrophobicityMTGase, microbial transglutaminase; SDS–PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis; TS, the tensile strength; EB, the elongat