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418 related items for PubMed ID: 20524657

  • 1. 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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  • 2. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate.
    Jiang J, Xiong YL, Chen J.
    J Food Sci; 2011 Mar 14; 76(2):C293-302. PubMed ID: 21535749
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  • 3. Effect of dynamic high pressure homogenization on the aggregation state of soy protein.
    Keerati-U-Rai M, Corredig M.
    J Agric Food Chem; 2009 May 13; 57(9):3556-62. PubMed ID: 19415926
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  • 4. Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0.
    Guo J, Yang XQ, He XT, Wu NN, Wang JM, Gu W, Zhang YY.
    J Agric Food Chem; 2012 Apr 11; 60(14):3782-91. PubMed ID: 22429197
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  • 7. Dissolution behavior of soy proteins and effect of initial concentration.
    Lui DY, White ET, Litster JD.
    J Agric Food Chem; 2007 Mar 21; 55(6):2467-73. PubMed ID: 17319680
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  • 10. Protein recovery in soymilk and various soluble fractions as a function of genotype differences, changes during heating, and homogenization.
    Malaki Nik A, Tosh SM, Poysa V, Woodrow L, Corredig M.
    J Agric Food Chem; 2008 Nov 26; 56(22):10893-900. PubMed ID: 18942846
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  • 11. Adsorption of glycinin and β-conglycinin on silica and cellulose: surface interactions as a function of denaturation, pH, and electrolytes.
    Salas C, Rojas OJ, Lucia LA, Hubbe MA, Genzer J.
    Biomacromolecules; 2012 Feb 13; 13(2):387-96. PubMed ID: 22229657
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  • 12. Separation of Storage Proteins (7S and 11S) from Soybean Seed, Meals and Protein Isolate Using an Optimized Method Via Comparison of Yield and Purity.
    Din JU, Sarwar A, Li Y, Aziz T, Hussain F, Shah SMM, Yi G, Liu X.
    Protein J; 2021 Jun 13; 40(3):396-405. PubMed ID: 33893910
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  • 18. Formation and characterization of amyloid-like fibrils from soy β-conglycinin and glycinin.
    Tang CH, Wang CS.
    J Agric Food Chem; 2010 Oct 27; 58(20):11058-66. PubMed ID: 20919718
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  • 20. Physicochemical properties of β and α'α subunits isolated from soybean β-conglycinin.
    Mo X, Wang D, Sun XS.
    J Agric Food Chem; 2011 Feb 23; 59(4):1217-22. PubMed ID: 21214174
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