Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility

The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans

(2019) Ana M. Rovalino-Córdova et al.   FOOD CHEMISTRY

Differential Effects of Dry vs. Wet Heating of β-Lactoglobulin on Formation of sRAGE Binding Ligands and sIgE Epitope Recognition

(2019) Hannah E. Zenker et al.   Nutrients

Peptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation

(2018) Marcela González-Montoya et al.   FOOD CHEMISTRY

Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility

(2018) Yan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Ball-milling changed the physicochemical properties of SPI and its cold-set gels

(2017) Bohui Liu et al.   JOURNAL OF FOOD ENGINEERING

The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes

(2016) Julieta Torres et al.   FOOD CHEMISTRY

Personalizing protein nourishment

(2015) David C. Dallas et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of Thermal Denaturation Structure and Morphology of Soy Glycinin by FTIR and SEM

(2015) Guohui Long et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

(2013) Liu Aijie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DSC study on the thermal properties of soybean protein isolates/corn starch mixture

(2013) Shujing Li et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

What makes protein indigestible from tissue-related, cellular, and molecular aspects?

(2013) Petra M. Becker et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Systematic Functional Comparative Analysis of Four Single-Stranded DNA-Binding Proteins and Their Affection on Viral RNA Metabolism

(2013) Haiyan Shi et al.   PLoS One

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

(2011) M. Carbonaro et al.   AMINO ACIDS

Comparison of post-germination mobilization of cell wall polysaccharides and non-cell wall carbohydrates in soybean (Glycine maxL.) cotyledons

(2009) John W Gronwald et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional properties of protein isolates from soybeans stored under various conditions

(2008) Chun Liu et al.   FOOD CHEMISTRY

Influence of germination on the soluble carbohydrates and dietary fibre fractions in non-conventional legumes

(2007) M MARTINCABREJAS et al.   FOOD CHEMISTRY