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Journal Abstract Search

426 related items for PubMed ID: 30883123

  • 21. Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification.
    Lian Z, Yang S, Dai S, Tong X, Liao P, Cheng L, Qi W, Wang Y, Wang H, Jiang L.
    J Sci Food Agric; 2022 Nov; 102(14):6454-6463. PubMed ID: 35561106
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  • 22. 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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  • 23. Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide.
    Ma X, Chi C, Pu Y, Miao S, Liu D.
    Food Chem; 2022 Sep 01; 387():132876. PubMed ID: 35395480
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  • 24. Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction.
    Liu Y, Guo X, Liu T, Fan X, Yu X, Zhang J.
    Int J Biol Macromol; 2024 Apr 01; 264(Pt 1):130606. PubMed ID: 38447830
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  • 25. 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 01; 80(2):C279-87. PubMed ID: 25586667
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  • 26. 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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  • 27. 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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  • 28. Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process.
    Liu F, Tang CH.
    J Agric Food Chem; 2014 Mar 26; 62(12):2644-54. PubMed ID: 24601531
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  • 29. Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates.
    Mu L, Zhao M, Yang B, Zhao H, Cui C, Zhao Q.
    J Agric Food Chem; 2010 Apr 14; 58(7):4494-9. PubMed ID: 20225857
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  • 30. 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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  • 31. Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions.
    Wang T, Yi K, Li Y, Wang H, Fan Z, Jin H, Xu J.
    Molecules; 2023 Mar 30; 28(7):. PubMed ID: 37049843
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  • 32. Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate.
    He M, Li L, Wu C, Zheng L, Jiang L, Huang Y, Teng F, Li Y.
    J Food Sci; 2021 May 30; 86(5):1737-1750. PubMed ID: 33822377
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  • 33. Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties.
    Li W, Zhao H, He Z, Zeng M, Qin F, Chen J.
    Colloids Surf B Biointerfaces; 2016 Feb 01; 138():70-7. PubMed ID: 26655794
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  • 34. Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ-polyglutamic acid electrostatic complex.
    Zhang B, Qi L, Xie X, Shen Y, Li J, Zhang B, Zhu H.
    J Food Sci; 2024 Jan 01; 89(1):174-185. PubMed ID: 38051023
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  • 35. Influence of glycation on microencapsulating properties of soy protein isolate-lactose blends.
    Li XR, Tang CH.
    J Sci Food Agric; 2013 Aug 30; 93(11):2715-22. PubMed ID: 23606043
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  • 36. Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction.
    Hussain A, Hussain M, Ashraf W, Karim A, Muhammad Aqeel S, Khan A, Hussain A, Khan S, Lianfu Z.
    Food Res Int; 2024 Sep 30; 192():114681. PubMed ID: 39147541
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  • 37. Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage.
    Zhang M, Liu H, Wang Q.
    Molecules; 2022 May 09; 27(9):. PubMed ID: 35566387
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  • 38. Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin.
    Tang S, Yu J, Lu L, Fu X, Cai Z.
    Int J Biol Macromol; 2019 Jun 15; 131():293-300. PubMed ID: 30876897
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  • 39. 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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  • 40. 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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