These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

122 related items for PubMed ID: 39094886

  • 41. Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate-rutin non-covalent complexes.
    Yu D, Xing K, Wang N, Wang X, Zhang S, Du J, Zhang L.
    Int J Biol Macromol; 2024 Feb; 259(Pt 2):129217. PubMed ID: 38184043
    [Abstract] [Full Text] [Related]

  • 42. Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment.
    Alves AC, Martha L, Casanova F, Tavares GM.
    Food Sci Technol Int; 2022 Sep; 28(6):545-553. PubMed ID: 34233546
    [Abstract] [Full Text] [Related]

  • 43. Fabrication of resveratrol-loaded soy protein isolate-glycyrrhizin nanocomplex for improving bioavailability via pH-responsive hydrogel properties.
    Cui Q, Song X, Zhou L, Dong J, Wei Y, Liu Z, Wu X.
    Int J Biol Macromol; 2024 Feb; 258(Pt 1):128950. PubMed ID: 38143068
    [Abstract] [Full Text] [Related]

  • 44. 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; 76(2):C293-302. PubMed ID: 21535749
    [Abstract] [Full Text] [Related]

  • 45. 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
    [Abstract] [Full Text] [Related]

  • 46.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 47.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 48. 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]

  • 49. Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes.
    Liu Q, Geng R, Zhao J, Chen Q, Kong B.
    J Agric Food Chem; 2015 May 20; 63(19):4853-61. PubMed ID: 25940322
    [Abstract] [Full Text] [Related]

  • 50. Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel.
    Chu L, Yang L, Li J, Lin L, Zheng G.
    Int J Biol Macromol; 2019 Aug 15; 135():127-132. PubMed ID: 31125649
    [Abstract] [Full Text] [Related]

  • 51. Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex.
    Wang N, Zhou X, Wang W, Wang L, Jiang L, Liu T, Yu D.
    Ultrason Sonochem; 2021 Dec 15; 80():105808. PubMed ID: 34737159
    [Abstract] [Full Text] [Related]

  • 52. 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
    [Abstract] [Full Text] [Related]

  • 53. Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin.
    Xiang H, Sun-Waterhouse D, Cui C, Wang W, Dong K.
    Food Chem; 2018 Dec 01; 268():504-512. PubMed ID: 30064791
    [Abstract] [Full Text] [Related]

  • 54. Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications.
    Xue Z, Zhang M, Wang M, Wang S, Wang S, Wang P, Li J, Liu H.
    Food Chem; 2024 Sep 30; 453():139643. PubMed ID: 38761734
    [Abstract] [Full Text] [Related]

  • 55. High moisture extrusion of soybean protein isolate: Effect of β-glucan on physicochemical properties of extrudates.
    Ye X, Su X, Xiao T, Lu F, Xie T.
    Food Chem; 2024 May 30; 441():138329. PubMed ID: 38218146
    [Abstract] [Full Text] [Related]

  • 56. Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate.
    Tian B, Wang Y, Wang T, Mao L, Lu Y, Wang H, Feng Z.
    J Oleo Sci; 2019 May 30; 68(7):689-697. PubMed ID: 31257353
    [Abstract] [Full Text] [Related]

  • 57. Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability.
    Chen XW, Wang JM, Yang XQ, Qi JR, Hou JJ.
    J Food Sci; 2016 Sep 30; 81(9):C2149-57. PubMed ID: 27467966
    [Abstract] [Full Text] [Related]

  • 58. Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review.
    Manzoor MF, Zeng XA, Waseem M, Siddique R, Javed MR, Verma DK, Ali M.
    Food Chem; 2024 Dec 01; 460(Pt 2):140571. PubMed ID: 39079358
    [Abstract] [Full Text] [Related]

  • 59. Characterization of the interaction between allicin and soy protein isolate and functional properties of the adducts.
    Li Y, Jia S, Zhang Y, Huang L, He R, Ma H.
    J Sci Food Agric; 2023 Aug 15; 103(10):5156-5164. PubMed ID: 37005328
    [Abstract] [Full Text] [Related]

  • 60. Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate.
    Zhao X, Sun L, Zhang X, Liu H, Zhu Y.
    Colloids Surf B Biointerfaces; 2020 Dec 15; 196():111345. PubMed ID: 32950841
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 7.