230 related articles for article (PubMed ID: 22777841)
1. Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions.
Zhuo XY; Qi JR; Yin SW; Yang XQ; Zhu JH; Huang LX
J Sci Food Agric; 2013 Jan; 93(2):316-23. PubMed ID: 22777841
[TBL] [Abstract][Full Text] [Related]
2. Fractionation and characterization of soy β-conglycinin-dextran conjugates via macromolecular crowding environment and dry heating.
Weng J; Qi J; Yin S; Wang J; Guo J; Feng J; Liu Q; Zhu J; Yang X
Food Chem; 2016 Apr; 196():1264-71. PubMed ID: 26593615
[TBL] [Abstract][Full Text] [Related]
3. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
Wen C; Zhang J; Qin W; Gu J; Zhang H; Duan Y; Ma H
Food Chem; 2020 Nov; 331():127374. PubMed ID: 32593796
[TBL] [Abstract][Full Text] [Related]
4. Stable oil-in-water emulsions prepared from soy protein-dextran conjugates.
Xu K; Yao P
Langmuir; 2009 Sep; 25(17):9714-20. PubMed ID: 19485394
[TBL] [Abstract][Full Text] [Related]
5. Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties.
Li W; Zhao H; He Z; Zeng M; Qin F; Chen J
Colloids Surf B Biointerfaces; 2016 Feb; 138():70-7. PubMed ID: 26655794
[TBL] [Abstract][Full Text] [Related]
6. Influence of Protein Hydrolysis on the Freeze-thaw Stability of Emulsions Prepared with Soy Protein - Dextran Conjugates.
Wang Y; Yu J; Xu N; Wang G; Wang X
J Oleo Sci; 2019 Oct; 68(10):959-965. PubMed ID: 31511465
[TBL] [Abstract][Full Text] [Related]
7. Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions.
Zhu D; Damodaran S; Lucey JA
J Agric Food Chem; 2008 Aug; 56(16):7113-8. PubMed ID: 18662013
[TBL] [Abstract][Full Text] [Related]
8. Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates.
Wang L; Wu M; Liu HM
Carbohydr Polym; 2017 May; 163():181-190. PubMed ID: 28267495
[TBL] [Abstract][Full Text] [Related]
9. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
Li F; Kong X; Zhang C; Hua Y
J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774
[TBL] [Abstract][Full Text] [Related]
10. Production of okara and soy protein concentrates using membrane technology.
Vishwanathan KH; Govindaraju K; Singh V; Subramanian R
J Food Sci; 2011; 76(1):E158-64. PubMed ID: 21535668
[TBL] [Abstract][Full Text] [Related]
11. Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation.
Boostani S; Aminlari M; Moosavi-Nasab M; Niakosari M; Mesbahi G
Int J Biol Macromol; 2017 Sep; 102():297-307. PubMed ID: 28392389
[TBL] [Abstract][Full Text] [Related]
12. Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions.
Hu M; Liu G; Du X; Zhang X; Qi B; Li Y
Int J Biol Macromol; 2020 Dec; 164():4183-4192. PubMed ID: 32916200
[TBL] [Abstract][Full Text] [Related]
13. Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates.
Tirgarian B; Farmani J; Farahmandfar R; Milani JM; Van Bockstaele F
Food Chem; 2022 Nov; 393():133427. PubMed ID: 35696957
[TBL] [Abstract][Full Text] [Related]
14. Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review.
de Oliveira FC; Coimbra JS; de Oliveira EB; Zuñiga AD; Rojas EE
Crit Rev Food Sci Nutr; 2016 May; 56(7):1108-25. PubMed ID: 24824044
[TBL] [Abstract][Full Text] [Related]
15. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions.
Ma X; Chen W; Yan T; Wang D; Hou F; Miao S; Liu D
Food Chem; 2020 Mar; 309():125501. PubMed ID: 31677451
[TBL] [Abstract][Full Text] [Related]
16. Fabrication, in-vitro digestion and pH-responsive release behavior of soy protein isolate glycation conjugates-based hydrogels.
Liu F; Zhang S; Chen K; Zhang Y
Food Res Int; 2023 Jul; 169():112884. PubMed ID: 37254332
[TBL] [Abstract][Full Text] [Related]
17. Probing Conformational Change of Bovine Serum Albumin-Dextran Conjugates under Controlled Dry Heating.
Xia S; Li Y; Zhao Q; Li J; Xia Q; Zhang X; Huang Q
J Agric Food Chem; 2015 Apr; 63(16):4080-6. PubMed ID: 25871527
[TBL] [Abstract][Full Text] [Related]
18. In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose.
Gan CY; Cheng LH; Azahari B; Easa AM
Int J Food Sci Nutr; 2009; 60 Suppl 7():99-108. PubMed ID: 19194813
[TBL] [Abstract][Full Text] [Related]
19. Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate.
Wang X; Chen S; Cui Q; Li R; Wang X; Jiang L
J Oleo Sci; 2019 Mar; 68(3):281-290. PubMed ID: 30760674
[TBL] [Abstract][Full Text] [Related]
20. Fabrication and Characterization of Stable Soy β-Conglycinin-Dextran Core-Shell Nanogels Prepared via a Self-Assembly Approach at the Isoelectric Point.
Feng JL; Qi JR; Yin SW; Wang JM; Guo J; Weng JY; Liu QR; Yang XQ
J Agric Food Chem; 2015 Jul; 63(26):6075-83. PubMed ID: 26075494
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
