Literature DB >> 12199

Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins.

S Boonvisut, J R Whitaker.   

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Year:  1976        PMID： 12199     DOI： 10.1021/jf60208a033

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  4 in total

1.  In vitro starch and protein digestibility and iron availability in weaning foods as affected by processing methods.

Authors:  P Gahlawat; S Sehgal
Journal:  Plant Foods Hum Nutr       Date:  1994-02       Impact factor: 3.921

Review 2.  Protein Digestion of Baby Foods: Study Approaches and Implications for Infant Health.

Authors:  Junai Gan; Gail M Bornhorst; Bethany M Henrick; J Bruce German
Journal:  Mol Nutr Food Res       Date:  2017-10-17       Impact factor: 5.914

Review 3.  Insight Into the Prospects for the Improvement of Seed Starch in Legume-A Review.

Authors:  Rupesh Tayade; Krishnanand P Kulkarni; Hyun Jo; Jong Tae Song; Jeong-Dong Lee
Journal:  Front Plant Sci       Date:  2019-10-31       Impact factor: 5.753

4.  Identification of a low digestibility δ-Conglutin in yellow lupin (Lupinus luteus L.) seed meal for atlantic salmon (Salmo salar L.) by coupling 2D-PAGE and mass spectrometry.

Authors:  Takahiro Ogura; Adrián Hernández; Tomoko Aizawa; Jun Ogihara; Michio Sunairi; Javier Alcaino; Haroldo Salvo-Garrido; Iván J Maureira-Butler
Journal:  PLoS One       Date:  2013-11-22       Impact factor: 3.240
  4 in total

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