Inteaz Alli
Affiliations: | McGill University, Montreal, QC, Canada |
Area:
Food Science and Technology Agriculture, Molecular BiologyGoogle:
"Inteaz Alli"Children
Sign in to add trainee| Ramadan E. Abdolgader | grad student | 2000 | McGill |
| Faustinus K. Yeboah | grad student | 2000 | McGill |
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Publications
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| Alu'datt MH, Rababah T, Kubow S, et al. (2019) Molecular changes of phenolic-protein interactions in isolated proteins from flaxseed and soybean using Native-PAGE, SDS-PAGE, RP-HPLC, and ESI-MS analysis. Journal of Food Biochemistry. 43: e12849 |
| Alu’datt MH, Rababah T, Alhamad MN, et al. (2016) Characterization and antioxidant activities of phenolic interactions identified in byproducts of soybean and flaxseed protein isolation Food Hydrocolloids. 61: 119-127 |
| Zhou S, Seo S, Alli I, et al. (2015) Interactions of caseins with phenolic acids found in chocolate. Food Research International (Ottawa, Ont.). 74: 177-184 |
| Alu'datt MH, Rababah T, Alli I. (2014) Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins. Food Chemistry. 146: 608-13 |
| Waglay A, Karboune S, Alli I. (2014) Potato protein isolates: recovery and characterization of their properties. Food Chemistry. 142: 373-82 |
| Alu'datt MH, Rababah T, Ereifej K, et al. (2013) Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives. Food Chemistry. 139: 93-9 |
| Alu'datt MH, Rababah T, Ereifej K, et al. (2013) Phenolic–protein interactions in oilseed protein isolates Food Research International. 52: 178-184 |
| Alu’datt MH, Al-Rabadi GJ, Alli I, et al. (2013) Protein co-precipitates: A review of their preparation and functional properties Food and Bioproducts Processing. 91: 327-335 |
| Chang Y, Alli I. (2012) In silico assessment: Suggested homology of chickpea (Cicer arietinum L.) legumin and prediction of ACE-inhibitory peptides from chickpea proteins using BLAST and BIOPEP analyses Food Research International. 49: 477-486 |
| Alu’datt MH, Rababah T, Ereifej K, et al. (2012) Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread Food Hydrocolloids. 26: 135-143 |