Le TT - Search Results

1

Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder.

Santoso T, Ho TM, Vinothsankar G, Jouppila K, Chen T, Owens A, Lazarjani MP, Farouk MM, Colgrave ML, Otter D, Kam R, Le TT. Santoso T, et al. Among authors: le tt. Foods. 2024 Jul 1;13(13):2090. doi: 10.3390/foods13132090. Foods. 2024. PMID: 38998597 Free PMC article.

2

Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review.

Fadimu GJ, Le TT, Gill H, Farahnaky A, Olatunde OO, Truong T. Fadimu GJ, et al. Among authors: le tt. Foods. 2022 Jun 21;11(13):1823. doi: 10.3390/foods11131823. Foods. 2022. PMID: 35804638 Free PMC article. Review.

3

Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids.

Roland IS, Le TT, Chen T, Aguilera-Toro M, Nielsen SD, Larsen LB, Poulsen NA. Roland IS, et al. Among authors: le tt. Foods. 2024 Jan 23;13(3):367. doi: 10.3390/foods13030367. Foods. 2024. PMID: 38338503 Free PMC article.

4

Correction: Santoso et al. Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder. Foods 2024, 13, 2090.

Santoso T, Ho TM, Vinothsankar G, Jouppila K, Chen T, Owens A, Lazarjani MP, Farouk MM, Colgrave ML, Otter D, Kam R, Le TT. Santoso T, et al. Among authors: le tt. Foods. 2024 Nov 19;13(22):3679. doi: 10.3390/foods13223679. Foods. 2024. PMID: 39594128 Free PMC article.

5

Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System.

Zhao D, Le TT, Larsen LB, Nian Y, Wang C, Li C, Zhou G. Zhao D, et al. Among authors: le tt. Molecules. 2019 Aug 8;24(16):2876. doi: 10.3390/molecules24162876. Molecules. 2019. PMID: 31398828 Free PMC article.

6

Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring.

Le TT, Deeth HC, Bhandari B, Alewood PF, Holland JW. Le TT, et al. Food Chem. 2013 Nov 15;141(2):1203-10. doi: 10.1016/j.foodchem.2013.03.073. Epub 2013 Mar 29. Food Chem. 2013. PMID: 23790905

7

Storage induced changes to high protein powders: influence on surface properties and solubility.

Fyfe KN, Kravchuk O, Le T, Deeth HC, Nguyen AV, Bhandari B. Fyfe KN, et al. J Sci Food Agric. 2011 Nov;91(14):2566-75. doi: 10.1002/jsfa.4461. J Sci Food Agric. 2011. PMID: 21987424

8

Chemical and physical changes in milk protein concentrate (MPC80) powder during storage.

Le TT, Bhandari B, Deeth HC. Le TT, et al. J Agric Food Chem. 2011 May 25;59(10):5465-73. doi: 10.1021/jf2003464. Epub 2011 May 3. J Agric Food Chem. 2011. PMID: 21539356

9

Maillard reaction and protein cross-linking in relation to the solubility of milk powders.

Le TT, Bhandari B, Holland JW, Deeth HC. Le TT, et al. J Agric Food Chem. 2011 Dec 14;59(23):12473-9. doi: 10.1021/jf203460z. Epub 2011 Nov 3. J Agric Food Chem. 2011. PMID: 22007925

10

Digestibility of Bovine Serum Albumin and Peptidomics of the Digests: Effect of Glycation Derived from α-Dicarbonyl Compounds.

Sheng B, Larsen LB, Le TT, Zhao D. Sheng B, et al. Among authors: le tt. Molecules. 2018 Mar 21;23(4):712. doi: 10.3390/molecules23040712. Molecules. 2018. PMID: 29561799 Free PMC article.

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