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Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Lipid Oxidation: Theoretical Aspects
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Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins
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Nutritive quality and protein production from grain legumes in a boreal climate
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Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method
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Antioxidant Effects of Berry Phenolics Incorporated in Oil‐in‐Water Emulsions with Continuous Phase β‐Lactoglobulin
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[53] Lipoxygenase from soybeans
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Volatile lipid oxidation products
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Fluorescence as a method to reveal structures and membrane-interactions of amyloidogenic proteins
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Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions
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LC–MS investigations on interactions between isolated β-lactoglobulin peptides and lipid oxidation product malondialdehyde
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Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides
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Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
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Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions
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Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage
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Effect of nutritional status of faba bean (Vicia faba L.) on protein solubility profiles
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Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions
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Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
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Some Physicochemical and Interfacial Properties of Native and Acetylated Legumin from Faba Beans (Vicia faba L.)
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Covalent Modification of Amino Acid Nucleophiles by the Lipid Peroxidation Products 4-Hydroxy-2-nonenal and 4-Oxo-2-nonenal
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Rice protein radicals: growth and stability under microwave treatment
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Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet
inferredcites →https://doi.org/10.1111/j.1365-2621.1981.tb04925.xopenalex-snapshot
Properties of Broad Bean Lipoxygenase
inferredcites →https://doi.org/10.1111/j.1365-2621.1987.tb14263.xopenalex-snapshot
Functionality of Flours, Protein Fractions and Isolates from Field Peas and Faba Bean
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb10596.xopenalex-snapshot
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
inferredcites →https://doi.org/10.1111/j.1750-3841.2012.02775.xopenalex-snapshot
Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh
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Interfacial properties and their characterization
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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