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Journal Abstract Search

345 related items for PubMed ID: 19601630

  • 1. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes.
    Jiang J, Chen J, Xiong YL.
    J Agric Food Chem; 2009 Aug 26; 57(16):7576-83. PubMed ID: 19601630
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  • 2. 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 14; 58(13):8035-42. PubMed ID: 20524657
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  • 5. 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 14; 98(15):5683-5689. PubMed ID: 29736983
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  • 6. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.
    Chen L, Chen J, Ren J, Zhao M.
    J Agric Food Chem; 2011 Mar 23; 59(6):2600-9. PubMed ID: 21329351
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  • 7. Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication.
    Yildiz G, Andrade J, Engeseth NE, Feng H.
    J Colloid Interface Sci; 2017 Nov 01; 505():836-846. PubMed ID: 28672263
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  • 8. Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties.
    Zhuang X, Yan S, Luo C, Liu J, Chen Y, Liu Q, Zhou G, Ding C.
    Food Chem; 2024 Dec 01; 460(Pt 2):140628. PubMed ID: 39089021
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  • 10. Characterization of acid-induced partially folded conformation resembling a molten globule state of polygalacturonase from a filamentous fungus Tetracoccosporium sp.
    Aminzadeh S, Naderi-Manesh H, Khajeh K, Ranjbar B, Farrokhi N.
    Appl Biochem Biotechnol; 2010 Apr 01; 160(7):1921-32. PubMed ID: 19653129
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  • 11. Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate.
    Tang CH, Ten Z, Wang XS, Yang XQ.
    J Agric Food Chem; 2006 Nov 15; 54(23):8945-50. PubMed ID: 17090145
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  • 18. Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.
    Tadpitchayangkoon P, Park JW, Mayer SG, Yongsawatdigul J.
    J Agric Food Chem; 2010 Apr 14; 58(7):4241-9. PubMed ID: 20232914
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  • 19. Different molten globule-like folding intermediates of hen egg white lysozyme induced by high pH and tertiary butanol.
    Hameed M, Ahmad B, Fazili KM, Andrabi K, Khan RH.
    J Biochem; 2007 Apr 14; 141(4):573-83. PubMed ID: 17307793
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  • 20. 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 14; 101(12):4959-4968. PubMed ID: 33543501
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