211 related articles for article (PubMed ID: 36633000)
1. Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion.
Lu X; Yin Q; Zheng Z; Mu D; Zhong X; Luo S; Zhao Y
J Food Sci; 2023 Feb; 88(2):744-756. PubMed ID: 36633000
[TBL] [Abstract][Full Text] [Related]
2. Study on preparation of acylated soy protein and stability of emulsion.
Xia N; Lu XX; Zheng Z; Mu DD; Zhong XY; Luo SZ; Zhao YY
J Sci Food Agric; 2021 Sep; 101(12):4959-4968. PubMed ID: 33543501
[TBL] [Abstract][Full Text] [Related]
3. Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ-polyglutamic acid electrostatic complex.
Zhang B; Qi L; Xie X; Shen Y; Li J; Zhang B; Zhu H
J Food Sci; 2024 Jan; 89(1):174-185. PubMed ID: 38051023
[TBL] [Abstract][Full Text] [Related]
4. Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles.
Yin Q; Wu L; Zhang X; Zheng Z; Luo S; Zhong X; Zhao Y
J Sci Food Agric; 2023 Sep; 103(12):5904-5915. PubMed ID: 37185886
[TBL] [Abstract][Full Text] [Related]
5. Swirling cavitation improves the emulsifying properties of commercial soy protein isolate.
Yang F; Liu X; Ren X; Huang Y; Huang C; Zhang K
Ultrason Sonochem; 2018 Apr; 42():471-481. PubMed ID: 29429693
[TBL] [Abstract][Full Text] [Related]
6. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin.
Liu C; Wang X
J Sci Food Agric; 2021 Dec; 101(15):6407-6416. PubMed ID: 33969885
[TBL] [Abstract][Full Text] [Related]
7. Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate.
Zhao Q; Hong X; Fan L; Liu Y; Li J
Food Chem; 2022 Jul; 382():132252. PubMed ID: 35158276
[TBL] [Abstract][Full Text] [Related]
8. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
Hou JJ; Guo J; Wang JM; Yang XQ
J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309
[TBL] [Abstract][Full Text] [Related]
9. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
Zhang X; Zhang S; Xie F; Han L; Li L; Jiang L; Qi B; Li Y
J Sci Food Agric; 2021 Jan; 101(1):262-271. PubMed ID: 32627183
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties.
Ke C; Li L
Food Chem; 2024 Aug; 448():139033. PubMed ID: 38522294
[TBL] [Abstract][Full Text] [Related]
12. Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment.
Wang R; Zeng MQ; Wu YW; Teng YX; Wang LH; Li J; Xu FY; Chen BR; Han Z; Zeng XA
Food Chem; 2023 Oct; 424():136386. PubMed ID: 37236083
[TBL] [Abstract][Full Text] [Related]
13. Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions.
Wang T; Yi K; Li Y; Wang H; Fan Z; Jin H; Xu J
Molecules; 2023 Mar; 28(7):. PubMed ID: 37049843
[TBL] [Abstract][Full Text] [Related]
14. Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates.
Wang Y; Li B; Guo Y; Liu C; Liu J; Tan B; Guo Z; Wang Z; Jiang L
Ultrason Sonochem; 2022 Jun; 87():106046. PubMed ID: 35636156
[TBL] [Abstract][Full Text] [Related]
15. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions.
Guan H; Diao X; Liu D; Han J; Kong B; Liu D; Gao C; Zhang L
J Sci Food Agric; 2020 Aug; 100(10):3910-3919. PubMed ID: 32342985
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate.
Wei X; Li H; Liu Y; Lin Q; Wu X; Wu W
Int J Biol Macromol; 2024 Apr; 263(Pt 1):130269. PubMed ID: 38387630
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion.
Huang PH; Lu HT; Wang YT; Wu MC
J Agric Food Chem; 2011 Sep; 59(17):9623-8. PubMed ID: 21806056
[TBL] [Abstract][Full Text] [Related]
20. Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties.
Wang YL; Yang JJ; Dai SC; Tong XH; Tian T; Liang CC; Li L; Wang H; Jiang LZ
Ultrason Sonochem; 2022 Mar; 84():105961. PubMed ID: 35245861
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
