290 related articles for article (PubMed ID: 21214174)
1. Physicochemical properties of β and α'α subunits isolated from soybean β-conglycinin.
Mo X; Wang D; Sun XS
J Agric Food Chem; 2011 Feb; 59(4):1217-22. PubMed ID: 21214174
[TBL] [Abstract][Full Text] [Related]
2. Heat-Induced changes occurring in oil/water emulsions stabilized by soy glycinin and β-conglycinin.
Keerati-u-rai M; Corredig M
J Agric Food Chem; 2010 Aug; 58(16):9171-80. PubMed ID: 23654241
[TBL] [Abstract][Full Text] [Related]
3. Soybean glycinin subunits: Characterization of physicochemical and adhesion properties.
Mo X; Zhong Z; Wang D; Sun X
J Agric Food Chem; 2006 Oct; 54(20):7589-93. PubMed ID: 17002426
[TBL] [Abstract][Full Text] [Related]
4. Ion exchange chromatographic conditions for obtaining individual subunits of soybean beta-conglycinin.
Amigo-Benavent M; Athanasopoulos VI; del Castillo MD
J Chromatogr B Analyt Technol Biomed Life Sci; 2010 Sep; 878(26):2453-6. PubMed ID: 20724230
[TBL] [Abstract][Full Text] [Related]
5. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate.
Jiang J; Xiong YL; Chen J
J Food Sci; 2011 Mar; 76(2):C293-302. PubMed ID: 21535749
[TBL] [Abstract][Full Text] [Related]
6. All three subunits of soybean beta-conglycinin are potential food allergens.
Krishnan HB; Kim WS; Jang S; Kerley MS
J Agric Food Chem; 2009 Feb; 57(3):938-43. PubMed ID: 19138084
[TBL] [Abstract][Full Text] [Related]
7. Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0.
Guo J; Yang XQ; He XT; Wu NN; Wang JM; Gu W; Zhang YY
J Agric Food Chem; 2012 Apr; 60(14):3782-91. PubMed ID: 22429197
[TBL] [Abstract][Full Text] [Related]
8. Formation and characterization of amyloid-like fibrils from soy β-conglycinin and glycinin.
Tang CH; Wang CS
J Agric Food Chem; 2010 Oct; 58(20):11058-66. PubMed ID: 20919718
[TBL] [Abstract][Full Text] [Related]
9. Absolute quantification of the α, α', and β subunits of β-conglycinin from soybeans by liquid chromatography/tandem mass spectrometry using stable isotope-labelled peptides.
Ippoushi K; Wakagi M; Hashimoto N; Takano-Ishikawa Y
Food Res Int; 2019 Feb; 116():1223-1228. PubMed ID: 30716909
[TBL] [Abstract][Full Text] [Related]
10. Novel Soy β-Conglycinin Core-Shell Nanoparticles As Outstanding Ecofriendly Nanocarriers for Curcumin.
Liu LL; Liu PZ; Li XT; Zhang N; Tang CH
J Agric Food Chem; 2019 Jun; 67(22):6292-6301. PubMed ID: 31117486
[TBL] [Abstract][Full Text] [Related]
11. Growth kinetics of amyloid-like fibrils derived from individual subunits of soy β-conglycinin.
Wang JM; Yang XQ; Yin SW; Yuan DB; Xia N; Qi JR
J Agric Food Chem; 2011 Oct; 59(20):11270-7. PubMed ID: 21919519
[TBL] [Abstract][Full Text] [Related]
12. Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties.
Ju Q; Yuan Y; Wu C; Hu Y; Zhou S; Luan G
Food Chem; 2023 Mar; 405(Pt A):134774. PubMed ID: 36370559
[TBL] [Abstract][Full Text] [Related]
13. Solubility of soy lipophilic proteins: comparison with other soy protein fractions.
Sirison J; Matsumiya K; Samoto M; Hidaka H; Kouno M; Matsumura Y
Biosci Biotechnol Biochem; 2017 Apr; 81(4):790-802. PubMed ID: 28300503
[TBL] [Abstract][Full Text] [Related]
14. Structural and functional analysis of various globulin proteins from soy seed.
Singh A; Meena M; Kumar D; Dubey AK; Hassan MI
Crit Rev Food Sci Nutr; 2015; 55(11):1491-502. PubMed ID: 24915310
[TBL] [Abstract][Full Text] [Related]
15. Molecular analysis and physicochemical properties of electrophoretic variants of wild soybean Glycine soja storage proteins.
Fukuda T; Maruyama N; Kanazawa A; Abe J; Shimamoto Y; Hiemori M; Tsuji H; Tanisaka T; Utsumi S
J Agric Food Chem; 2005 May; 53(9):3658-65. PubMed ID: 15853416
[TBL] [Abstract][Full Text] [Related]
16. Effect of sorbed water on the thermal stability of soybean protein.
Tsukada H; Takano K; Hattori M; Yoshida T; Kanuma S; Takahashi K
Biosci Biotechnol Biochem; 2006 Sep; 70(9):2096-103. PubMed ID: 16960389
[TBL] [Abstract][Full Text] [Related]
17. Quantification of Gly m 5.0101 in Soybean and Soy Products by Liquid Chromatography-Tandem Mass Spectrometry.
Jia H; Zhou T; Zhu H; Shen L; He P
Molecules; 2018 Dec; 24(1):. PubMed ID: 30585221
[TBL] [Abstract][Full Text] [Related]
18. pH Shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions.
Jiang J; Xiong YL; Chen J
J Agric Food Chem; 2010 Jul; 58(13):8035-42. PubMed ID: 20524657
[TBL] [Abstract][Full Text] [Related]
19. Determination of beta-conglycinin in soybean and soybean products using a sandwich enzyme-linked immunosorbent assay.
Hei W; Li Z; Ma X; He P
Anal Chim Acta; 2012 Jul; 734():62-8. PubMed ID: 22704473
[TBL] [Abstract][Full Text] [Related]
20. The α' subunit of β-conglycinin and various glycinin subunits of soy are not required to modulate hepatic lipid metabolism in rats.
Chatterjee C; Liu J; Wood C; Gagnon C; Cober ER; Frégeau-Reid JA; Gleddie S; Xiao CW
Eur J Nutr; 2018 Apr; 57(3):1157-1168. PubMed ID: 28324208
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]