Concepedia

Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation

Haining Xu, Jiayin Pan, Jing Hao, Mokhtar Dabbour, Benjamin Kumah Mintah, Liurong Huang, Chunhua Dai, Haile Ma, Ronghai He

International Journal of Biological Macromolecules · 2023 · 15 citations · 49 references

DOI

Concepts

References

49

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

, , +7

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

, , +8

Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods

Xiaoming Xu, Prateek Sharma, Shijie Shu et al. · Nature Food · 2021 · 956 citations

, , +14

Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity

Shuryo Nakai · Journal of Agricultural and Food Chemistry · 1983 · 417 citations

, , +16

The use of edible insect proteins in food: Challenges and issues related to their functional properties

Alexia Gravel, Alain Doyen · Innovative Food Science & Emerging Technologies · 2019 · 375 citations

, , +12