530 related articles for article (PubMed ID: 22229657)
1. Adsorption of glycinin and β-conglycinin on silica and cellulose: surface interactions as a function of denaturation, pH, and electrolytes.
Salas C; Rojas OJ; Lucia LA; Hubbe MA; Genzer J
Biomacromolecules; 2012 Feb; 13(2):387-96. PubMed ID: 22229657
[TBL] [Abstract][Full Text] [Related]
2. On the surface interactions of proteins with lignin.
Salas C; Rojas OJ; Lucia LA; Hubbe MA; Genzer J
ACS Appl Mater Interfaces; 2013 Jan; 5(1):199-206. PubMed ID: 23234476
[TBL] [Abstract][Full Text] [Related]
3. Generation of functional coatings on hydrophobic surfaces through deposition of denatured proteins followed by grafting from polymerization.
Goli KK; Rojas OJ; Ozçam AE; Genzer J
Biomacromolecules; 2012 May; 13(5):1371-82. PubMed ID: 22414148
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Water-wettable polypropylene fibers by facile surface treatment based on soy proteins.
Salas C; Genzer J; Lucia LA; Hubbe MA; Rojas OJ
ACS Appl Mater Interfaces; 2013 Jul; 5(14):6541-8. PubMed ID: 23789986
[TBL] [Abstract][Full Text] [Related]
7. Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy.
Keerati-u-rai M; Miriani M; Iametti S; Bonomi F; Corredig M
Colloids Surf B Biointerfaces; 2012 May; 93():41-8. PubMed ID: 22227018
[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. 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]
10. Structural rearrangement of ethanol-denatured soy proteins by high hydrostatic pressure treatment.
Wang JM; Yang XQ; Yin SW; Zhang Y; Tang CH; Li BS; Yuan DB; Guo J
J Agric Food Chem; 2011 Jul; 59(13):7324-32. PubMed ID: 21609024
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effect of charge asymmetry on adsorption and phase separation of polyampholytes on silica and cellulose surfaces.
Song J; Yamagushi T; Silva DJ; Hubbe MA; Rojas OJ
J Phys Chem B; 2010 Jan; 114(2):719-27. PubMed ID: 19924853
[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. 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. 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]
16. Binding interactions of β-conglycinin and glycinin with vitamin B12.
Zhang J; Tian Z; Liang L; Subirade M; Chen L
J Phys Chem B; 2013 Nov; 117(45):14018-28. PubMed ID: 24131217
[TBL] [Abstract][Full Text] [Related]
17. An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis.
Huang G; Jin H; Liu G; Yang S; Jiang L; Zhang Y; Sui X
Food Chem; 2022 Nov; 394():133484. PubMed ID: 35717913
[TBL] [Abstract][Full Text] [Related]
18. Effect of dynamic high pressure homogenization on the aggregation state of soy protein.
Keerati-U-Rai M; Corredig M
J Agric Food Chem; 2009 May; 57(9):3556-62. PubMed ID: 19415926
[TBL] [Abstract][Full Text] [Related]
19. Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates.
Cui C; Zhao M; Yuan B; Zhang Y; Ren J
J Food Sci; 2013 Dec; 78(12):C1871-7. PubMed ID: 24279931
[TBL] [Abstract][Full Text] [Related]
20. Application of quartz crystal microbalance to study the impact of pH and ionic strength on protein-silicone oil interactions.
Dixit N; Maloney KM; Kalonia DS
Int J Pharm; 2011 Jun; 412(1-2):20-7. PubMed ID: 21497645
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
