Codon adaptation by synonymous mutations impacts the functional properties of the estrogen receptor-alpha protein in breast cancer cells.
Sign Up to like & getrecommendations! Published in 2023 at "Molecular oncology"
DOI: 10.1002/1878-0261.13399
Abstract: Estrogen receptor-alpha (ERα) positivity is intimately associated with the development of hormone-dependent breast cancers. A major challenge in the treatment of these cancers is to understand and overcome the mechanisms of endocrine resistance. Recently, two… read more here.
Keywords: estrogen receptor; codon adaptation; receptor alpha; functional properties ... See more keywords
Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties
Sign Up to like & getrecommendations! Published in 2024 at "Cereal Chemistry"
DOI: 10.1002/cche.10818
Abstract: The aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on… read more here.
Keywords: rice bran; rice; extrusion; extrusion cooking ... See more keywords
Characterization of Flours Derived From Lentils, Quinoa, and Black‐Eyed Beans: Investigating Key Physicochemical, Nutritional, and Techo‐Functional Properties
Sign Up to like & getrecommendations! Published in 2025 at "Cereal Chemistry"
DOI: 10.1002/cche.10896
Abstract: The high cost and limited availability of ingredients for formulating ready‐to‐use therapeutic food (RUTF) hinder access in areas with high malnutrition. This study aims to evaluate the physicochemical, nutritional, and techno‐functional properties of green lentil,… read more here.
Keywords: wqf; characterization flours; eyed beans; physicochemical nutritional ... See more keywords
Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties
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DOI: 10.1002/cche.70022
Abstract: Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Differences in protein functionality were found and attributed to… read more here.
Keywords: high ratio; protein; functional properties; replacement high ... See more keywords
Physicochemical and Functional Properties of Alcalase-Extracted Protein Hydrolysate from Oil Palm Leaves.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11350
Abstract: BACKGROUND The oil palm tree produces 90% of wastes and the limited usage of these wastes causes a major disposal problem in the mills. Nevertheless, these by-products have a large amount of nutritional components. Thus,… read more here.
Keywords: functional properties; physicochemical functional; palm leaves; oil palm ... See more keywords
Usability of microfluidized flaxseed as a functional additive in bread.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11378
Abstract: BACKGROUND Flaxseed is a rich source of protein, omega-3 fatty acids, lignans, and dietary fiber. However, it also contains phytic acid that inhibits mineral absorption and has the potential to adversely affect the properties of… read more here.
Keywords: phytic acid; functional properties; flaxseed flours; flaxseed ... See more keywords
Relationship between flexibility and interfacial functional properties of soy protein isolate: Succinylation modification.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12012
Abstract: BACKGROUND In this paper, the effects of different succinic anhydride (SA) additions on the flexibility of soy protein isolate (SPI) were investigated, and changes in protein conformation and interfacial functional properties were measured. The structure-effect… read more here.
Keywords: interfacial functional; protein isolate; succinylation; flexibility ... See more keywords
Valorisation of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12059
Abstract: BACKGROUND This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. RESULTS The protein extraction from A. pinnata… read more here.
Keywords: functional properties; conditions protein; processing conditions; pinnata fern ... See more keywords
Storage impact on egg white powder's physical and functional properties.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12274
Abstract: BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine their quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In this… read more here.
Keywords: egg white; white powder; functional properties; physical functional ... See more keywords
Effects of steam explosion on the nutritional and functional properties of black-grained wheat bran and its application.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12401
Abstract: BACKGROUND In recent years, an increasing interest in healthy functional foods has been documented among health-conscious consumers. Steam explosion (SE)-treated black-grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional… read more here.
Keywords: bran; nutritional functional; wheat bran; grained wheat ... See more keywords
Characterization the interaction between allicin and soy protein isolate and functional properties of the adducts.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12593
Abstract: BACKGROUND Soybean meal, an abundant by-product of oil production industry, has a high content of protein. The compact globular structure of protein from soybean meal limits its wide application in food processing. Allicin has been… read more here.
Keywords: interaction allicin; protein isolate; properties adducts; protein ... See more keywords