These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 22831747)

  • 1. Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions.
    Suppavorasatit I; Cadwallader KR
    J Agric Food Chem; 2012 Aug; 60(32):7817-23. PubMed ID: 22831747
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk.
    Suppavorasatit I; Lee SY; Cadwallader KR
    J Food Sci; 2013 Jan; 78(1):C1-7. PubMed ID: 23277916
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein.
    Suppavorasatit I; De Mejia EG; Cadwallader KR
    J Agric Food Chem; 2011 Nov; 59(21):11621-8. PubMed ID: 21954863
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity.
    Zhou Q; Cadwallader KR
    J Agric Food Chem; 2004 Oct; 52(20):6271-7. PubMed ID: 15453699
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Flavour retention and release from protein solutions.
    Guichard E
    Biotechnol Adv; 2006; 24(2):226-9. PubMed ID: 16377118
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat gluten.
    Yong YH; Yamaguchi S; Matsumura Y
    J Agric Food Chem; 2006 Aug; 54(16):6034-40. PubMed ID: 16881713
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins.
    Hansen AP; Heinis JJ
    J Dairy Sci; 1992 May; 75(5):1211-5. PubMed ID: 1597575
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Protein-Glutaminase on Calcium Sulphate-Induced Gels of SPI with Different Thermal Treatments.
    Li X; Fu L; He Z; Zeng M; Chen Q; Qin F; Wang Z; Chen J
    Molecules; 2023 Feb; 28(4):. PubMed ID: 36838740
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate.
    Guo J; He Z; Wu S; Zeng M; Chen J
    Food Chem; 2019 Aug; 290():16-23. PubMed ID: 31000033
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavor compounds to dehydrated soy protein isolates.
    Zhou Q; Cadwallader KR
    J Agric Food Chem; 2006 Mar; 54(5):1838-43. PubMed ID: 16506841
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of alpha-zein.
    Yong YH; Yamaguchi S; Gu YS; Mori T; Matsumura Y
    J Agric Food Chem; 2004 Nov; 52(23):7094-100. PubMed ID: 15537323
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH.
    Guo J; He Z; Wu S; Zeng M; Chen J
    J Food Biochem; 2019 Oct; 43(10):e12817. PubMed ID: 31608468
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates.
    Wang J; Zhao M; Qiu C; Sun W
    Food Res Int; 2018 Mar; 105():150-158. PubMed ID: 29433202
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin.
    Xiang H; Sun-Waterhouse D; Cui C; Wang W; Dong K
    Food Chem; 2018 Dec; 268():504-512. PubMed ID: 30064791
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of incubation temperature on the binding capacity of flavor compounds to myosin.
    He Y; Zhou C; Li C; Zhou G
    Food Chem; 2021 Jun; 346():128976. PubMed ID: 33476948
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Pre-deamidation of soy protein isolate exerts impacts on transglutaminase-induced glucosamine glycation and cross-linking as well as properties of the products.
    Yao XT; Zhao XH
    J Sci Food Agric; 2016 May; 96(7):2418-25. PubMed ID: 26234923
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of enzymatic deamidation on the heat-induced conformational changes in whey protein isolate and its relation to gel properties.
    Miwa N; Yokoyama K; Nio N; Sonomoto K
    J Agric Food Chem; 2013 Mar; 61(9):2205-12. PubMed ID: 23379844
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.
    Kühn J; Considine T; Singh H
    J Agric Food Chem; 2008 Nov; 56(21):10218-24. PubMed ID: 18937489
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles.
    Wang Y; Wang X
    Food Chem; 2015 Dec; 188():24-9. PubMed ID: 26041159
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
    Wu Q; Xu Y
    J Agric Food Chem; 2012 Feb; 60(8):2033-8. PubMed ID: 22283589
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.