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Journal Abstract Search

527 related items for PubMed ID: 27608266

  • 1. Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides.
    Xu YT, Liu LL.
    J Agric Food Chem; 2016 Sep 28; 64(38):7275-84. PubMed ID: 27608266
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  • 2. Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides.
    Zhao H, Wang S, Zhao G, Li Y, Liu X, Yang L, Zhu L, Liu H.
    Food Funct; 2022 Jan 04; 13(1):386-397. PubMed ID: 34908089
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  • 3. Core-Shell Soy Protein-Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin.
    Chen FP, Ou SY, Tang CH.
    J Agric Food Chem; 2016 Jun 22; 64(24):5053-9. PubMed ID: 27243766
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  • 4. Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide.
    Peng XQ, Xu YT, Liu TX, Tang CH.
    J Agric Food Chem; 2018 Nov 21; 66(46):12316-12326. PubMed ID: 30372068
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  • 6. The soy protein isolate-Octacosanol-polysaccharides nanocomplex for enhanced physical stability in neutral conditions: Fabrication, characterization, thermal stability.
    Li D, Wu G, Zhang H, Qi X.
    Food Chem; 2020 Aug 30; 322():126638. PubMed ID: 32283365
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  • 8. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses.
    Guo F, Xiong YL, Qin F, Jian H, Huang X, Chen J.
    J Food Sci; 2015 Feb 30; 80(2):C279-87. PubMed ID: 25586667
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  • 9. 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 01; 448():139033. PubMed ID: 38522294
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  • 10. Metal cation-induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high-internal-phase emulsion properties.
    Zhao G, Wang S, Li Y, Liu X, Yang L, Song H, Liu H.
    J Sci Food Agric; 2024 Apr 01; 104(6):3341-3351. PubMed ID: 38092560
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  • 13. 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 01; 42():471-481. PubMed ID: 29429693
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