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Journal Abstract Search

210 related items for PubMed ID: 24766388

  • 1. Chitin microfibers reinforce soy protein gels cross-linked by transglutaminase.
    Yuan Y, Sun YE, Wan ZL, Yang XQ, Wu JF, Yin SW, Wang JM, Guo J.
    J Agric Food Chem; 2014 May 14; 62(19):4434-42. PubMed ID: 24766388
    [Abstract] [Full Text] [Related]

  • 2. Gelling properties of soybean beta-conglycinin having different subunit compositions.
    Mohamad Ramlan BM, Maruyama N, Takahashi K, Yagasaki K, Higasa T, Matsumura Y, Utsumi S.
    Biosci Biotechnol Biochem; 2004 May 14; 68(5):1091-6. PubMed ID: 15170114
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Solubility of soy lipophilic proteins: comparison with other soy protein fractions.
    Sirison J, Matsumiya K, Samoto M, Hidaka H, Kouno M, Matsumura Y.
    Biosci Biotechnol Biochem; 2017 Apr 27; 81(4):790-802. PubMed ID: 28300503
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Determination of beta-conglycinin in soybean and soybean products using a sandwich enzyme-linked immunosorbent assay.
    Hei W, Li Z, Ma X, He P.
    Anal Chim Acta; 2012 Jul 13; 734():62-8. PubMed ID: 22704473
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Stability and antimicrobial property of soy protein/chitosan mixed emulsion at acidic condition.
    Yuan Y, Wan Z, Yin S, Yang X.
    Food Funct; 2013 Sep 14; 4(9):1394-401. PubMed ID: 23887726
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Distribution and effects of natural selenium in soybean proteins and its protective role in soybean β-conglycinin (7S globulins) under AAPH-induced oxidative stress.
    Zhao X, Zhao Q, Chen H, Xiong H.
    Food Chem; 2019 Jan 30; 272():201-209. PubMed ID: 30309533
    [Abstract] [Full Text] [Related]

  • 11. Heat-Induced changes occurring in oil/water emulsions stabilized by soy glycinin and β-conglycinin.
    Keerati-u-rai M, Corredig M.
    J Agric Food Chem; 2010 Aug 25; 58(16):9171-80. PubMed ID: 23654241
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  • 15. Binding interactions of β-conglycinin and glycinin with vitamin B12.
    Zhang J, Tian Z, Liang L, Subirade M, Chen L.
    J Phys Chem B; 2013 Nov 14; 117(45):14018-28. PubMed ID: 24131217
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  • 16. Soybean basic 7S globulin: subunit heterogeneity and molecular evolution.
    Shutov AD, Prak K, Fukuda T, Rudakov SV, Rudakova AS, Tandang-Silvas MR, Fujiwara K, Mikami B, Utsumi S, Maruyama N.
    Biosci Biotechnol Biochem; 2010 Nov 14; 74(8):1631-4. PubMed ID: 20699573
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  • 18. Fabrication and Characterization of Stable Soy β-Conglycinin-Dextran Core-Shell Nanogels Prepared via a Self-Assembly Approach at the Isoelectric Point.
    Feng JL, Qi JR, Yin SW, Wang JM, Guo J, Weng JY, Liu QR, Yang XQ.
    J Agric Food Chem; 2015 Jul 08; 63(26):6075-83. PubMed ID: 26075494
    [Abstract] [Full Text] [Related]

  • 19. Structural characterization of the N-glycosylation of individual soybean β-conglycinin subunits.
    Picariello G, Amigo-Benavent M, del Castillo MD, Ferranti P.
    J Chromatogr A; 2013 Oct 25; 1313():96-102. PubMed ID: 24055227
    [Abstract] [Full Text] [Related]

  • 20. Effects of succinylation on the structure and thermal aggregation of soy protein isolate.
    Wan Y, Liu J, Guo S.
    Food Chem; 2018 Apr 15; 245():542-550. PubMed ID: 29287407
    [Abstract] [Full Text] [Related]

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