Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH

Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

(2018) Carlos A. Manassero et al.   Food and Bioprocess Technology

Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates

(2018) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

(2018) Carlos A. Manassero et al.   Food and Bioprocess Technology

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes

(2015) Qian Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses

(2015) Fengxian Guo et al.   JOURNAL OF FOOD SCIENCE

Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates

(2014) Talita Maira Goss Milani et al.   FOOD RESEARCH INTERNATIONAL

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

(2010) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between β-Lactoglobulin and Aroma Compounds: Different Binding Behaviors as a Function of Ligand Structure

(2008) Laurette Tavel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

(2007) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY