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Journal Abstract Search

426 related items for PubMed ID: 30883123

  • 1. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.
    Li R, Wang X, Liu J, Cui Q, Wang X, Chen S, Jiang L.
    J Agric Food Chem; 2019 Apr 10; 67(14):4089-4097. PubMed ID: 30883123
    [Abstract] [Full Text] [Related]

  • 2. 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 10; 42():471-481. PubMed ID: 29429693
    [Abstract] [Full Text] [Related]

  • 3. Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment.
    Sun X, Cui Q, Li R, Hao L, Liu H, Wang X, Xu N, Zhao X.
    J Sci Food Agric; 2022 Aug 30; 102(11):4462-4472. PubMed ID: 35092622
    [Abstract] [Full Text] [Related]

  • 4. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
    Wen C, Zhang J, Qin W, Gu J, Zhang H, Duan Y, Ma H.
    Food Chem; 2020 Nov 30; 331():127374. PubMed ID: 32593796
    [Abstract] [Full Text] [Related]

  • 5. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility.
    Tang CH.
    Crit Rev Food Sci Nutr; 2017 Aug 13; 57(12):2636-2679. PubMed ID: 26463743
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 429():136787. PubMed ID: 37478603
    [Abstract] [Full Text] [Related]

  • 7. Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms.
    Zhao J, Yuan H, Chen Y, Fang X, Li Y, Yao H, Li W.
    Int J Biol Macromol; 2024 May 15; 267(Pt 2):131157. PubMed ID: 38552684
    [Abstract] [Full Text] [Related]

  • 8. Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates.
    Wang L, Wu M, Liu HM.
    Carbohydr Polym; 2017 May 01; 163():181-190. PubMed ID: 28267495
    [Abstract] [Full Text] [Related]

  • 9. Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: implications for structure-function relationships of legume vicilins.
    Tang CH, Sun X, Foegeding EA.
    J Agric Food Chem; 2011 Sep 28; 59(18):10114-23. PubMed ID: 21866970
    [Abstract] [Full Text] [Related]

  • 10. Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions.
    Ma X, Chen W, Yan T, Wang D, Hou F, Miao S, Liu D.
    Food Chem; 2020 Mar 30; 309():125501. PubMed ID: 31677451
    [Abstract] [Full Text] [Related]

  • 11. 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 30; 98(15):5683-5689. PubMed ID: 29736983
    [Abstract] [Full Text] [Related]

  • 12. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates.
    Wang Z, Han F, Sui X, Qi B, Yang Y, Zhang H, Wang R, Li Y, Jiang L.
    J Sci Food Agric; 2016 Mar 30; 96(5):1532-40. PubMed ID: 25973991
    [Abstract] [Full Text] [Related]

  • 13. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties.
    Chen X, Dai Y, Huang Z, Zhao L, Du J, Li W, Yu D.
    Ultrason Sonochem; 2022 Sep 30; 89():106157. PubMed ID: 36088895
    [Abstract] [Full Text] [Related]

  • 14. Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates.
    Feng S, Zhang S, Jiang M, Liu F, Chen K, Zhang Y.
    Int J Biol Macromol; 2023 Apr 01; 233():123554. PubMed ID: 36740109
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. 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 21; 84():105961. PubMed ID: 35245861
    [Abstract] [Full Text] [Related]

  • 17. 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 21; 100(10):3910-3919. PubMed ID: 32342985
    [Abstract] [Full Text] [Related]

  • 18. Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties.
    Wu T, Lin L, Zhang X, Wang X, Ding J.
    Food Res Int; 2023 Feb 21; 164():112317. PubMed ID: 36737910
    [Abstract] [Full Text] [Related]

  • 19. 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 21; 87():106046. PubMed ID: 35636156
    [Abstract] [Full Text] [Related]

  • 20. Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction.
    Li Z, Zheng Y, Sun Q, Wang J, Zheng B, Guo Z.
    Ultrason Sonochem; 2021 Apr 21; 72():105458. PubMed ID: 33453682
    [Abstract] [Full Text] [Related]

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