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Journal Abstract Search

122 related items for PubMed ID: 38513491

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  • 2. Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses.
    Ma N, Duan J, Zhou G, Wang X.
    Food Chem; 2024 Nov 01; 457():140084. PubMed ID: 38905842
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  • 3. Influence of hemin on structure and emulsifying properties of soybean protein isolate.
    Zhang J, Jia Y, Wu W, Zhang Y, Chen P, Li X, Wei X, Li C, Li K.
    Food Chem; 2023 Sep 30; 421():136183. PubMed ID: 37116442
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  • 4. Enhancement of non-covalent interaction between soy protein isolate and quercetin by sodium alginate.
    Li T, Zhang Y, Shao J, Hou R, Zhang Z, Ye C, Wang H, Zhu B, Zhang Y.
    Food Chem; 2024 Dec 01; 460(Pt 2):140422. PubMed ID: 39068794
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  • 5. Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation.
    Dai S, Lian Z, Qi W, Chen Y, Tong X, Tian T, Lyu B, Wang M, Wang H, Jiang L.
    Food Chem; 2022 Aug 01; 384():132507. PubMed ID: 35217462
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  • 7. Effects of ultrasonic pretreatment of soybean protein isolate on the binding efficiency, structural changes, and bioavailability of a protein-luteolin nanodelivery system.
    Sun F, Li B, Guo Y, Wang Y, Cheng T, Yang Q, Liu J, Fan Z, Guo Z, Wang Z.
    Ultrason Sonochem; 2022 Aug 01; 88():106075. PubMed ID: 35753139
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  • 11. 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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  • 13. Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties.
    Zhuang X, Yan S, Luo C, Liu J, Chen Y, Liu Q, Zhou G, Ding C.
    Food Chem; 2024 Dec 01; 460(Pt 2):140628. PubMed ID: 39089021
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  • 16. Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions.
    Sui X, Sun H, Qi B, Zhang M, Li Y, Jiang L.
    Food Chem; 2018 Apr 15; 245():871-878. PubMed ID: 29287453
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  • 17. Comparative interaction study of soy protein isolate and three flavonoids (Chrysin, Apigenin and Luteolin) and their potential as natural preservatives.
    Li M, Kong J, Chen Y, Li Y, Xuan H, Liu M, Zhang Q, Liu J.
    Food Chem; 2023 Jul 15; 414():135738. PubMed ID: 36841103
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