subject area of
- Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches Academic Article
- Effect of Processing Technologies on the Allergenicity of Food Products Academic Article
- Effect of preparation method on the glycaemic index of novel potato clones Academic Article
- Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads Academic Article
- Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact Academic Article
- Human IgE binding and in vitro digestion of S-OVA Academic Article
- Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion Academic Article
- Immunological behavior of in vitro digested egg-white lysozyme Academic Article
- Immunomodulatory Effects of Heated Ovomucoid-Depleted Egg White in a BALB/c Mouse Model of Egg Allergy Academic Article
- Nutrient utilisation and intestinal fermentation are differentially affected by the consumption of resistant starch varieties and conventional fibres in pigs Academic Article
- Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgarisL.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity Academic Article
- Physicochemical properties and in vitro starch digestibility of potato starch/protein blends Academic Article
- The Copolymer P(HEMA-co-SS) Binds Gluten and Reduces Immune Response in Gluten-Sensitized Mice and Human Tissues Academic Article
- Tracking gastrointestinal transit of solids in aged rats as pharmacological models of chronic dysmotility Academic Article