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Items: 3

1.

Impact of pH Modification on Protein Polymerization and Structure⁻Function Relationships in Potato Protein and Wheat Gluten Composites.

Muneer F, Johansson E, Hedenqvist MS, Plivelic TS, Kuktaite R.

Int J Mol Sci. 2018 Dec 24;20(1). pii: E58. doi: 10.3390/ijms20010058.

2.

The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets.

Muneer F, Johansson E, Hedenqvist MS, Plivelic TS, Markedal KE, Petersen IL, Sørensen JC, Kuktaite R.

Food Res Int. 2018 Apr;106:607-618. doi: 10.1016/j.foodres.2018.01.020. Epub 2018 Jan 12.

PMID:
29579966
3.

Nanostructural morphology of plasticized wheat gluten and modified potato starch composites: relationship to mechanical and barrier properties.

Muneer F, Andersson M, Koch K, Menzel C, Hedenqvist MS, Gällstedt M, Plivelic TS, Kuktaite R.

Biomacromolecules. 2015 Mar 9;16(3):695-705. doi: 10.1021/bm5017496. Epub 2015 Feb 17.

PMID:
25629918

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