Baraem Ismail

university of minnesota

H指数:32

被引数:3,155

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Unlocking Alfalfa’s Potential as a Viable Source of Protein: Improving Protein Extraction and Characterizing the Isolated Protein

揭示苜蓿作为蛋白质可行来源的潜力：改进蛋白质提取与表征分离蛋白质

ACS Food Science & Technology

IF2.8

2026-08-210

PRE

Evaluating Protein from Winter Cover Crops (Winter Pea, Camelina, and Pennycress) and Leveraging Their Unique Characteristics Through Blending

评估冬季覆盖作物（冬季豌豆、亚麻荠和芥菜籽）的蛋白质及其通过混合利用其独特特性

Applied Food Research

IF6.2

2026-07-200

Glycation of pea protein isolate with different mannooligosaccharides to improve solubility

豌豆分离蛋白与不同甘露寡糖糖基化以提高溶解度

European Food Research and Technology

IF3.2

2026-02-160

Structure-function guided production of oat and chickpea protein isolates in comparison to pea protein isolate following mild extraction conditions

APPLIED FOOD RESEARCH

IF6.2

2025-10-010

OAAI

Stabilization and extraction of alfalfa (Medicago sativa) protein following multiple postharvest processing techniques coupled with protease inactivation

采用多种采后加工技术结合蛋白酶失活，对苜蓿(Medicago sativa)蛋白质的稳定化与提取

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-010

PRE

Identification of Volatile Compounds in Pennycress Protein Isolates Produced by Both Alkaline and Salt-Based Processes

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-01-240

PRE

Impact of a Novel Two-Phase Natural Deep Eutectic Solvent-Assisted Extraction on the Structural, Functional, and Flavor Properties of Hemp Protein Isolates

PLANTS-BASEL

IF4.1

2025-01-180

OAAI

Improving functionality and texturization potential of novel pennycress Improving functionality and texturization potential of novel pennycress (Thlaspi arvense) protein by inducing polymerization (Thlaspi arvense) protein by inducing polymerization

FOOD HYDROCOLLOIDS

IF12.4

2024-09-010

PRE

Pea protein globulins: Does their relative ratio matter?

FOOD HYDROCOLLOIDS

IF12.4

2024-03-0110

Hemp (Cannabis sativa L.) protein: Impact of extraction method and cultivar on structure, function, and nutritional quality

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-014

OAAI

Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality

GELS

IF5.3

2023-12-225

OAAI

Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-01-0125

PRE

Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2023-01-0115

OAAI

Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products

优化生产膨化中间麦草 (Thinopyrum intermedium) 产品的挤压条件

JOURNAL OF FOOD SCIENCE

IF3.4

2022-07-0410

Impact of plasma reactive species on the structure and functionality of pea protein isolate

血浆活性物质对豌豆分离蛋白结构和功能的影响

FOOD CHEMISTRY

IF9.8

2022-03-0150

PRE

Enhancing emulsion stability: The synergistic effect of combining Procream and partially hydrolyzed whey protein

INTERNATIONAL DAIRY JOURNAL

IF3.4

2021-08-017

PREAI

A proteomics approach to characterizing limited hydrolysis of whey protein concentrate

表征乳清蛋白浓缩物有限水解的蛋白质组学方法

FOOD CHEMISTRY

IF9.8

2021-07-0117

PREAI

Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-06-019

OAAI

Protein demand: review of plant and animal proteins used in alternative protein product development and production

ANIMAL FRONTIERS

IF4.2

2020-10-30253

OAAI

Changes in protein structural characteristics upon processing of gluten-free millet pasta

FOOD CHEMISTRY

IF9.8

2020-10-0123

Baraem Ismail

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