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Results: 1-25/28
Authors:
YILDIRIM M
HETTIARACHCHY NS
Citation: M. Yildirim et Ns. Hettiarachchy, PROPERTIES OF FILMS PRODUCED BY CROSS-LINKING WHEY PROTEINS AND 11S GLOBULIN USING TRANSGLUTAMINASE, Journal of food science, 63(2), 1998, pp. 248-252
Authors:
HETTIARACHCHY NS
YILDIRIM M
BUESCHER RW
Citation: Ns. Hettiarachchy et al., COMPOSITION AND FUNCTIONAL-PROPERTIES OF AN UNUSUAL PROTEINACEOUS FIBROUS MATERIAL FROM CUCUMBER FERMENTATION, Journal of agricultural and food chemistry, 46(3), 1998, pp. 825-828
Authors:
WU WU
HETTIARACHCHY NS
QI M
Citation: Wu. Wu et al., HYDROPHOBICITY, SOLUBILITY, AND EMULSIFYING PROPERTIES OF SOY PROTEIN-PEPTIDES PREPARED BY PAPAIN MODIFICATION AND ULTRAFILTRATION, Journal of the American Oil Chemists' Society, 75(7), 1998, pp. 845-850
Authors:
XIE YR
HETTIARACHCHY NS
Citation: Yr. Xie et Ns. Hettiarachchy, EFFECT OF XANTHAN GUM ON ENHANCING THE FOAMING PROPERTIES OF SOY PROTEIN ISOLATE, Journal of the American Oil Chemists' Society, 75(6), 1998, pp. 729-732
Authors:
HETTIARACHCHY NS
GRIFFIN VK
GNANASAMBANDAM R
MOLDENHAUER K
SIEBENMORGEN T
Citation: Ns. Hettiarachchy et al., PHYSICOCHEMICAL PROPERTIES OF 3 RICE VARIETIES, Journal of food quality, 20(4), 1997, pp. 279-289
Authors:
XIE YR
HETTIARACHCHY NS
Citation: Yr. Xie et Ns. Hettiarachchy, XANTHAN GUM EFFECTS ON SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY PROTEIN ISOLATE, Journal of food science, 62(6), 1997, pp. 1101-1104
Authors:
QI M
HETTIARACHCHY NS
KALAPATHY U
Citation: M. Qi et al., SOLUBILITY AND EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATES MODIFIED BY PANCREATIN, Journal of food science, 62(6), 1997, pp. 1110-1115
Authors:
WERE L
HETTIARACHCHY NS
KALAPATHY U
Citation: L. Were et al., MODIFIED SOY PROTEINS WITH IMPROVED FOAMING AND WATER HYDRATION PROPERTIES, Journal of food science, 62(4), 1997, pp. 821
BIOPOLYMERS PRODUCED BY CROSS-LINKING SOYBEAN 11S GLOBULIN WITH WHEY PROTEINS USING TRANSGLUTAMINASE
Authors:
YILDIRIM M
HETTIARACHCHY NS
Citation: M. Yildirim et Ns. Hettiarachchy, BIOPOLYMERS PRODUCED BY CROSS-LINKING SOYBEAN 11S GLOBULIN WITH WHEY PROTEINS USING TRANSGLUTAMINASE, Journal of food science, 62(2), 1997, pp. 270-275
Authors:
GNANASAMBANDAM R
HETTIARACHCHY NS
COLEMAN M
Citation: R. Gnanasambandam et al., MECHANICAL AND BARRIER PROPERTIES OF RICE BRAN FILMS, Journal of food science, 62(2), 1997, pp. 395-398
Authors:
KALAPATHY U
HETTIARACHCHY NS
RHEE KC
Citation: U. Kalapathy et al., EFFECT OF DYING METHODS ON MOLECULAR-PROPERTIES AND FUNCTIONALITIES OF DISULFIDE BOND-CLEAVED SOY PROTEINS, Journal of the American Oil Chemists' Society, 74(3), 1997, pp. 195-199
Authors:
YILDIRIM M
HETTIARACHCHY NS
KALAPATHY U
Citation: M. Yildirim et al., PROPERTIES OF BIOPOLYMERS FROM CROSS-LINKING WHEY-PROTEIN ISOLATE ANDSOYBEAN 11S GLOBULIN, Journal of food science, 61(6), 1996, pp. 1129
Authors:
HETTIARACHCHY NS
GLENN KC
GNANASAMBANDAM R
JOHNSON MG
Citation: Ns. Hettiarachchy et al., NATURAL ANTIOXIDANT EXTRACT FROM FENUGREEK (TRIGONELLA-FOENUMGRAECUM)FOR GROUND-BEEF PATTIES, Journal of food science, 61(3), 1996, pp. 516-519
Authors:
HETTIARACHCHY NS
GNANASAMBANDAM R
LEE MH
Citation: Ns. Hettiarachchy et al., CALCIUM FORTIFICATION OF RICE - DISTRIBUTION AND RETENTION, Journal of food science, 61(1), 1996, pp. 195-197
Authors:
HETTIARACHCHY NS
GRIFFIN VK
GNANASAMBANDAM R
Citation: Ns. Hettiarachchy et al., PREPARATION AND FUNCTIONAL-PROPERTIES OF A PROTEIN ISOLATE FROM DEFATTED WHEAT-GERM, Cereal chemistry, 73(3), 1996, pp. 364-367
ALKALI-MODIFIED SOY PROTEINS - EFFECT OF SALTS AND DISULFIDE BOND-CLEAVAGE ON ADHESION AND VISCOSITY
Authors:
KALAPATHY U
HETTIARACHCHY NS
MYERS D
RHEE KC
Citation: U. Kalapathy et al., ALKALI-MODIFIED SOY PROTEINS - EFFECT OF SALTS AND DISULFIDE BOND-CLEAVAGE ON ADHESION AND VISCOSITY, Journal of the American Oil Chemists' Society, 73(8), 1996, pp. 1063-1066
Authors:
BOYACIOGLU D
HETTIARACHCHY NS
Citation: D. Boyacioglu et Ns. Hettiarachchy, CHANGES IN SOME BIOCHEMICAL-COMPONENTS OF WHEAT-GRAIN THAT WAS INFECTED WITH FUSARIUM-GRAMINEARUM, Journal of cereal science, 21(1), 1995, pp. 57-62
Authors:
GNANASAMBANDAM R
HETTIARACHCHY NS
Citation: R. Gnanasambandam et Ns. Hettiarachchy, PROTEIN-CONCENTRATES FROM UNSTABILIZED AND STABILIZED RICE BRAN - PREPARATION AND PROPERTIES, Journal of food science, 60(5), 1995, pp. 1066
Authors:
BOATRIGHT WL
HETTIARACHCHY NS
Citation: Wl. Boatright et Ns. Hettiarachchy, SOY PROTEIN ISOLATE SOLUBILITY AND SURFACE HYDROPHOBICITY AS AFFECTEDBY ANTIOXIDANTS, Journal of food science, 60(4), 1995, pp. 798-800
Authors:
BOATRIGHT WL
HETTIARACHCHY NS
Citation: Wl. Boatright et Ns. Hettiarachchy, SPRAY-DRIED SOY PROTEIN ISOLATE SOLUBILITY, GELLING CHARACTERISTICS, AND EXTRACTABLE PROTEIN AS AFFECTED BY ANTIOXIDANTS, Journal of food science, 60(4), 1995, pp. 806-809
Authors:
KEE MH
HETTIARACHCHY NS
MCNEW RW
GNANASAMBANDAM R
Citation: Mh. Kee et al., PHYSICOCHEMICAL PROPERTIES OF CALCIUM-FORTIFIED RICE, Cereal chemistry, 72(4), 1995, pp. 352-355
Authors:
BOATRIGHT WL
HETTIARACHCHY NS
Citation: Wl. Boatright et Ns. Hettiarachchy, EFFECT OF LIPIDS ON SOY PROTEIN ISOLATE SOLUBILITY, Journal of the American Oil Chemists' Society, 72(12), 1995, pp. 1439-1444
Authors:
BOATRIGHT WL
HETTIARACHCHY NS
Citation: Wl. Boatright et Ns. Hettiarachchy, LIPID COMPONENTS THAT REDUCE PROTEIN SOLUBILITY OF SOY PROTEIN ISOLATES, Journal of the American Oil Chemists' Society, 72(12), 1995, pp. 1445-1451
Authors:
HETTIARACHCHY NS
KALAPATHY U
MYERS DJ
Citation: Ns. Hettiarachchy et al., ALKALI-MODIFIED SOY PROTEIN WITH IMPROVED ADHESIVE AND HYDROPHOBIC PROPERTIES, Journal of the American Oil Chemists' Society, 72(12), 1995, pp. 1461-1464
Authors:
SOTILLO E
HETTIARACHCHY NS
Citation: E. Sotillo et Ns. Hettiarachchy, CORN MEAL SUNFLOWER MEAL EXTRUDATES AND THEIR PHYSICOCHEMICAL PROPERTIES, Journal of food science, 59(2), 1994, pp. 432-435