Thermally treated soya bean oleosomes: the changes in their stability and associated proteins

Behaviors of particle size and bound proteins of oil bodies in soymilk processing

(2016) Zunhao Yan et al.   FOOD CHEMISTRY

Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs

(2016) Luping Zhao 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

The properties and the related protein behaviors of oil bodies in soymilk preparation

(2014) Yeming Chen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

(2014) Zhongjiang Wang et al.   Journal of Chemistry

Lipid droplet metabolism

(2013) Victor K. Khor et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

(2013) Qiu-Ting Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

Oil bodies: An insight on their microstructure — maize germ vs sunflower seed

(2013) C.V. Nikiforidis et al.   FOOD RESEARCH INTERNATIONAL

The Role of Intact Oleosin for Stabilization and Function of Oleosomes

(2013) Sania Maurer et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends

(2012) Constantinos V. Nikiforidis et al.   FOOD CHEMISTRY

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

(2011) Maneephan Keerati-u-rai et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

(2011) Na-Na Wu et al.   FOOD HYDROCOLLOIDS

Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals

(2011) Ian D. Fisk et al.   JOURNAL OF FOOD SCIENCE

Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium

(2010) Magali Deleu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium

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

Effect of heat treatment on milk protein functionality at emulsion interfaces. A review

(2009) Vassilios Raikos   FOOD HYDROCOLLOIDS

Physicochemical Stability of Maize Germ Oil Body Emulsions As Influenced by Oil Body Surface−Xanthan Gum Interactions

(2009) Constantinos V. Nikiforidis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative stability of sunflower oil bodies

(2008) Ian D. Fisk et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY