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Journal Abstract Search

147 related items for PubMed ID: 37236083

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  • 24. Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism study.
    Zhang J, Liang L, Tian Z, Chen L, Subirade M.
    Food Chem; 2012 Jul 15; 133(2):390-9. PubMed ID: 25683411
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  • 27. 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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  • 28. 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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  • 33. 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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  • 34. Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment.
    Edwards JS, Hettiarachchy NS, Kumar TKS, Carbonero F, Martin EM, Benamara M.
    J Food Sci; 2020 Oct 26; 85(10):3543-3551. PubMed ID: 32869300
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  • 36. Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated-vitamin D3 complex.
    Zhang A, Cui Q, Wang X, Zhao XH.
    J Food Biochem; 2021 Jun 26; 45(6):e13733. PubMed ID: 33890679
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  • 37. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
    Zhu XF, Zheng J, Liu F, Qiu CY, Lin WF, Tang CH.
    Food Funct; 2017 Aug 01; 8(8):2974-2981. PubMed ID: 28745770
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