Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk
Authors
Keywords
-
Journal
Scientific Reports
Volume 5, Issue 1, Pages -
Publisher
Springer Nature
Online
2015-08-11
DOI
10.1038/srep13018
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Soy proteins: A review on composition, aggregation and emulsification
- (2014) K. Nishinari et al. FOOD HYDROCOLLOIDS
- Interaction of Flavanols with Amino Acids: Postoxidative Reactivity of the B-Ring of Catechin with Glycine
- (2014) Paula Vanessa Guerra et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Role of the Flavan-3-ol and Galloyl Moieties in the Interaction of (−)-Epigallocatechin Gallate with Serum Albumin
- (2014) Min Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of different coagulants on coagulation behavior of acid-induced soymilk
- (2013) Qi Zhang et al. FOOD HYDROCOLLOIDS
- Microbial transglutaminase-induced polymerization of β-conglycinin and glycinin in soymilk: A proteomics approach
- (2013) Jung-Feng Hsieh et al. FOOD HYDROCOLLOIDS
- Recovery of Isoflavone Aglycones from Soy Whey Wastewater Using Foam Fractionation and Acidic Hydrolysis
- (2013) Wei Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Proteomic profiling of the coagulation of soymilk proteins induced by magnesium chloride
- (2012) Jung-Feng Hsieh et al. FOOD HYDROCOLLOIDS
- Proteomic Analysis of High Protein Soybean (Glycine max) Accessions Demonstrates the Contribution of Novel Glycinin Subunits
- (2011) Hari B. Krishnan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of sialic acid content on glycoprotein pI analyzed by two-dimensional electrophoresis
- (2010) Sílvia Barrabés et al. ELECTROPHORESIS
- Ion exchange chromatographic conditions for obtaining individual subunits of soybean β-conglycinin
- (2010) Miryam Amigo-Benavent et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Interactions between isoflavones and soybean proteins: Applications in soybean-protein–isolate production
- (2010) Francisco Speroni et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk
- (2009) Pattavara Pathomrungsiyounggul et al. FOOD CHEMISTRY
- Study of Calcium−Soy Protein Interactions by Isothermal Titration Calorimetry and pH Cycle
- (2009) Latha-Selvi Canabady-Rochelle et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Fractionation of Soybean Globulins Using Ca2+ and Mg2+: A Comparative Analysis
- (2009) Zi Teng et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk
- (2009) Amir Malaki Nik et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans
- (2008) Stephanie Jung et al. FOOD CHEMISTRY
- Isoflavonoid Composition of a Callus Culture of the Relict Tree Maackia amurensis Rupr. et Maxim
- (2008) Sergey A. Fedoreyev et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started