Ismail, Baraem P.

Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv

Wang, Q., & Ismail, B. (2012) · International Dairy Journal

Proteins in Food SystemsProtein purification and stability

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

Bu, F., Nayak, G., Bruggeman, P., Annor, G., & Ismail, B. P. (2022) · Food Chemistry

Proteins in Food SystemsAtmospheric-Pressure Plasma Applications

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Structure-Function Guided Extraction and Scale-Up of Pea Protein Isolate Production

Hansen, L., Bu, F., & Ismail, B. P. (2022) · Foods

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

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Salt Solubilization Coupled with Membrane Filtration-Impact on the Structure/Function of Chickpea Compared to Pea Protein

Yaputri, B. P., Bu, F., & Ismail, B. P. (2023) · Foods

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 22