493 related articles for article (PubMed ID: 32593796)
1. 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]
2. Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates.
Feng S; Zhang S; Jiang M; Liu F; Chen K; Zhang Y
Int J Biol Macromol; 2023 Apr; 233():123554. PubMed ID: 36740109
[TBL] [Abstract][Full Text] [Related]
3. Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates.
Mu L; Zhao M; Yang B; Zhao H; Cui C; Zhao Q
J Agric Food Chem; 2010 Apr; 58(7):4494-9. PubMed ID: 20225857
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties.
Kan X; Chen G; Zhou W; Zeng X
Food Res Int; 2021 Dec; 150(Pt A):110740. PubMed ID: 34865759
[TBL] [Abstract][Full Text] [Related]
6. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties.
Chen X; Dai Y; Huang Z; Zhao L; Du J; Li W; Yu D
Ultrason Sonochem; 2022 Sep; 89():106157. PubMed ID: 36088895
[TBL] [Abstract][Full Text] [Related]
7. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.
Li R; Wang X; Liu J; Cui Q; Wang X; Chen S; Jiang L
J Agric Food Chem; 2019 Apr; 67(14):4089-4097. PubMed ID: 30883123
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates.
Wang Z; Han F; Sui X; Qi B; Yang Y; Zhang H; Wang R; Li Y; Jiang L
J Sci Food Agric; 2016 Mar; 96(5):1532-40. PubMed ID: 25973991
[TBL] [Abstract][Full Text] [Related]
10. Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction.
Aziznia S; Askari G; Emamdjomeh Z; Salami M
Int J Biol Macromol; 2024 Jan; 254(Pt 1):127616. PubMed ID: 37918607
[TBL] [Abstract][Full Text] [Related]
11. Covalent modification of soy protein isolate by (-)-epigallocatechin-3-gallate: effects on structural and emulsifying properties.
Tao F; Jiang H; Chen W; Zhang Y; Pan J; Jiang J; Jia Z
J Sci Food Agric; 2018 Dec; 98(15):5683-5689. PubMed ID: 29736983
[TBL] [Abstract][Full Text] [Related]
12. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties.
Jiang W; Wang Y; Ma C; Julian McClements D; Liu F; Liu X
Food Chem; 2022 Aug; 384():132511. PubMed ID: 35247772
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion.
Li J; Li L
Food Chem; 2023 Dec; 429():136787. PubMed ID: 37478603
[TBL] [Abstract][Full Text] [Related]
15. Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment.
Sun X; Cui Q; Li R; Hao L; Liu H; Wang X; Xu N; Zhao X
J Sci Food Agric; 2022 Aug; 102(11):4462-4472. PubMed ID: 35092622
[TBL] [Abstract][Full Text] [Related]
16. Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction.
Chen L; Chen J; Wu K; Yu L
J Agric Food Chem; 2016 Jul; 64(27):5531-8. PubMed ID: 27329355
[TBL] [Abstract][Full Text] [Related]
17. Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction.
Li Z; Zheng Y; Sun Q; Wang J; Zheng B; Guo Z
Ultrason Sonochem; 2021 Apr; 72():105458. PubMed ID: 33453682
[TBL] [Abstract][Full Text] [Related]
18. Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate.
He M; Li L; Wu C; Zheng L; Jiang L; Huang Y; Teng F; Li Y
J Food Sci; 2021 May; 86(5):1737-1750. PubMed ID: 33822377
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Structure and property changes of the soy protein isolate glycated with maltose in an ionic liquid through the Maillard reaction.
Xu W; Zhao XH
Food Funct; 2019 Apr; 10(4):1948-1957. PubMed ID: 30874698
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
