In vitro binding of bile acids by lupin protein isolates and their hydrolysates

By Y. Yoshie-Stark, A. Wäsche. 2004

103 citations recorded by the source corpus.

Subfields: Ecology, Evolution, Behavior and Systematics, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/916820ce07d49e49a6ba256a65912f85b9c04cbe

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology, Evolution, Behavior and Systematics

1. P. W. M. L. H. K. Marambe
2. P. Shand
3. J. Wanasundara

In Food Science

1. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. Alberta N. A. Aryee
4. M. V. Vaz Patto
5. P. W. M. L. H. K. Marambe
6. P. Shand
7. J. Boye
8. R. Amarowicz

In Molecular Biology

1. P. W. M. L. H. K. Marambe
2. P. Shand
3. J. Wanasundara

Citations in the corpus

• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “Yoshie-Stark and Wäsche (2004) also reported the in vitro binding of bile acids and salts by lupin proteins and their hydrolysates, and by proteins from other sources such as soybean and bean (pinto and black-seeded commercial types) (Kahlon and Woodruff, 2002) (for more details on bean commercial…”
• An In-vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (Linum usitatissimum L.) Proteins (2008, methodology): “The bile acid binding ability shown by flaxseed protein is lower than that of lupin protein isolate except for STC binding [ 9 ].”