Protein Digestibility Assay Kit

1.Solid-state fungal fermentation transforms low-quality plant-based foods into products with improved protein quality. Zwinkels, J., Wolkers-Rooijackers, J. & Smid, E. J. (2023). LWT, 184, 114979.
2.Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach. Mitacek, R., Marks, M. D., Kerr, N., Gallaher, D. & Ismail, B. P. (2023). Journal of the American Oil Chemists' Society, 100(11), 869-888.
3.Physicochemical, microbiological and nutritional quality of fermented cricket (Acheta domesticus) paste. Kittibunchakul, S., Whanmek, K. & Santivarangkna, C. (2023). LWT, 189, 115444.
4.Options for substantiating protein content claims for conventional foods. House, J. D., Brodkorb, A., Messina, M., Braun, M. & Krul, E. S. (2023). Applied Physiology, Nutrition, and Metabolism, 1-10.
5.Targeted improvement of plant‐based protein: Genome‐wide association mapping of a lentil (Lens culinaris Medik.) diversity panel. Johnson, N., Boatwright, J. L., Bridges, W., Thavarajah, P., Kumar, S. & Thavarajah, D. (2023). Plants, People, Planet.
6.Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications. Huseynli, L., Parviainen, T., Kyllönen, T., Aisala, H. & Vene, K. (2023). Future Foods, 7, 100224.
7.Organic dry pea (Pisum sativum L.): A sustainable alternative pulse-based protein for human health. Thavarajah, D., Lawrence, T., Boatwright, L., Windsor, N., Johnson, N., Kay, J., Emerson, S., Kumar, S. & Thavarajah, P. (2023). Plos one, 18(4), e0284380.
8.Fermented whey ewe’s milk-based fruit smoothies: Bio-recycling and enrichment of phenolic compounds and improvement of protein digestibility and antioxidant activity. Tlais, A. Z. A., Trossolo, E., Tonini, S., Filannino, P., Gobbetti, M. & Di Cagno, R. (2023). Antioxidants, 12(5), 1091.
9.Evaluation of a low-resource soy protein production method and its products. Gulkirpik, E., Donnelly, A., Nowakunda, K., Liu, K. & Andrade Laborde, J. E. (2023). Frontiers in Nutrition, 10, 1067621.
10.Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate. Khalesi, M., Cermeno, M. & FitzGerald, R. J. (2023). Journal of Functional Foods, 104, 105543.
11.Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification. Schneider, A. A., Bu, F. & Ismail, B. P. (2023). Current Research in Food Science, 6, 100452.
12.Nutritional and Functional Properties of Novel Italian Spray-Dried Cricket Powder. Ruggeri, M., Bianchi, E., Vigani, B., Sánchez-Espejo, R., Spano, M., Totaro Fila, C., Mannina, L, Viseras, C, Rossie, S. & Sandri, G. (2023). Antioxidants, 12(1), 112.
13.Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis). Cordero-Clavijo, L. M., Serna-Saldívar, S. O., Lazo-Vélez, M. A., González, J. F. A., Panata-Saquicilí, D. & Briones-Garcia, M. (2021). Journal of Food Measurement and Characterization, 15, 5071–5077.
14.In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends. Khalesi, M. & FitzGerald, R. J. (2021). Catalysts, 11(7), 787.