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]