BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

156 related articles for article (PubMed ID: 18997400)

  • 1. Relationship between protein composition and coagulation reactivity, particulate formation, and incorporation of lipids in soymilk.
    Toda K; Yagasaki K; Takahashi K
    Biosci Biotechnol Biochem; 2008 Nov; 72(11):2824-30. PubMed ID: 18997400
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Proposal of mechanism of the freeze-thaw fractionation of 7S and 11S globulins in soymilk.
    Morita K; Shimoyamada M
    Food Chem; 2013 Sep; 140(1-2):39-43. PubMed ID: 23578612
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk.
    Hsiao YH; Yu CJ; Li WT; Hsieh JF
    Sci Rep; 2015 Aug; 5():13018. PubMed ID: 26260443
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S).
    Biscola V; de Olmos AR; Choiset Y; Rabesona H; Garro MS; Mozzi F; Chobert JM; Drouet M; Haertlé T; Franco BDGM
    Benef Microbes; 2017 Aug; 8(4):635-643. PubMed ID: 28726509
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk.
    Hsiao YH; Lu CP; Kuo MI; Hsieh JF
    Food Chem; 2016 Jun; 200():55-61. PubMed ID: 26830560
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Processing effect on soybean storage proteins and their relationship with tofu quality.
    Cai T; Chang KC
    J Agric Food Chem; 1999 Feb; 47(2):720-7. PubMed ID: 10563959
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Assessment of soy genotype and processing method on quality of soybean tofu.
    Stanojevic SP; Barac MB; Pesic MB; Vucelic-Radovic BV
    J Agric Food Chem; 2011 Jul; 59(13):7368-76. PubMed ID: 21627319
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.
    Toda K; Chiba K; Ono T
    J Food Sci; 2007 Mar; 72(2):C108-13. PubMed ID: 17995824
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Protein recovery in soymilk and various soluble fractions as a function of genotype differences, changes during heating, and homogenization.
    Malaki Nik A; Tosh SM; Poysa V; Woodrow L; Corredig M
    J Agric Food Chem; 2008 Nov; 56(22):10893-900. PubMed ID: 18942846
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Structural characterization of heat-induced protein particles in soy milk.
    Ren C; Tang L; Zhang M; Guo S
    J Agric Food Chem; 2009 Mar; 57(5):1921-6. PubMed ID: 19215134
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Chemical characteristics of low-fat soymilk prepared by low-speed centrifugal fractionation of the raw soymilk.
    Liu ZS; Chang SK
    J Food Sci; 2010 Jun; 75(5):C420-7. PubMed ID: 20629862
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk.
    Hsia SY; Hsiao YH; Li WT; Hsieh JF
    Sci Rep; 2016 Oct; 6():35718. PubMed ID: 27760990
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Complex Coacervation of Soy Proteins, Isoflavones and Chitosan.
    Hsiao YH; Hsia SY; Chan YC; Hsieh JF
    Molecules; 2017 Jun; 22(6):. PubMed ID: 28632187
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A circular dichroism and fluorescence spectrometric assessment of effects of selected chemical denaturants on soybean (Glycine max L.) storage proteins glycinin (11S) and beta-conglycinin (7S).
    Clara Sze KW; Kshirsagar HH; Venkatachalam M; Sathe SK
    J Agric Food Chem; 2007 Oct; 55(21):8745-53. PubMed ID: 17880146
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk.
    Wu H; Dong JJ; Dai YQ; Liu XL; Zhou JZ; Xia XD
    Food Chem; 2021 Jan; 334():127484. PubMed ID: 32711263
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of soy milk characteristics and cooking conditions on coagulant requirements for making filled tofu.
    Liu ZS; Chang SK
    J Agric Food Chem; 2004 Jun; 52(11):3405-11. PubMed ID: 15161206
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of thermal treatment on the coagulation of soy proteins induced by subtilisin Carlsberg.
    Inouye K; Nakano M; Asaoka K; Yasukawa K
    J Agric Food Chem; 2009 Jan; 57(2):717-23. PubMed ID: 19117398
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The analysis of the causes of protein precipitate formation in the blanched soymilk.
    Wang Y; Xing J; Wang R; Guo S
    Food Chem; 2017 Mar; 218():341-347. PubMed ID: 27719919
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Analysis of the amino acids of soy globulins by AOT reverse micelles and aqueous buffer.
    Zhao X; Chen J; Lu Z; Ling X; Deng P; Zhu Q; Du F
    Appl Biochem Biotechnol; 2011 Oct; 165(3-4):802-13. PubMed ID: 21647686
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Morphology of molecular soy protein fractions in binary composite gels.
    Kasapis S; Tay SL
    Langmuir; 2009 Aug; 25(15):8538-47. PubMed ID: 19203179
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.