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Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins.
Gürbüz G, Liu C, Jiang ZQ, Pulkkinen M, Piironen V, Sontag-Strohm T, Heinonen M.
Food Sci Nutr. 2018 Apr 16;6(4):1032-1039. doi: 10.1002/fsn3.641. eCollection 2018 Jun.
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Reaction pathways during oxidation of cereal β-glucans.
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Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin.
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The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide.
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In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices.
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Oxidative modification of a proline-rich gliadin peptide.
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Liquefaction of hydrothermally pretreated wheat straw at high-solids content by purified Trichoderma enzymes.
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Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.
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Unkilned and large amounts of oats in the coeliac disease diet: a randomized, controlled study.
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