Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins

Health Applications of Soy Protein Hydrolysates

(2020) Tolulope Joshua Ashaolu   International Journal of Peptide Research and Therapeutics

Immunoreactivity of Lupine and Soybean Allergens in Foods as Affected by Thermal Processing

(2020) Caterina Villa et al.   Foods

The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients

(2020) Saeed Salari et al.   Food Engineering Reviews

Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate

(2020) Liurong Huang et al.   FOOD AND BIOPRODUCTS PROCESSING

Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

(2020) Joana Costa et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment

(2020) Jiamei Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metal release from stainless steel 316L in whey protein - And simulated milk solutions under static and stirring conditions

(2019) Masoud Atapour et al.   FOOD CONTROL

A method to probe protein structure from UV absorbance spectra

(2019) Amadeo B. Biter et al.   ANALYTICAL BIOCHEMISTRY

Stainless steel in simulated milk and whey protein solutions – Influence of grade on corrosion and metal release

(2019) Masoud Atapour et al.   ELECTROCHIMICA ACTA

Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions

(2019) Rui M. Rodrigues et al.   FOOD CHEMISTRY

Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens

(2018) Beatriz Cabanillas et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

Mechanism for Fluorescence Quenching of Tryptophan by Oxamate and Pyruvate: Conjugation and Solvation-Induced Photoinduced Electron Transfer

(2018) Huo-Lei Peng et al.   JOURNAL OF PHYSICAL CHEMISTRY B

In-situ activity of α-amylase in the presence of controlled-frequency moderate electric fields

(2018) Chaminda P. Samaranayake et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrotechnologies applied to microalgal biotechnology – Applications, techniques and future trends

(2018) Pedro Geada et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

A pH shift approach to the improvement of interfacial properties of plant seed proteins

(2018) Jiang Jiang et al.   Current Opinion in Food Science

Critical evaluation of the functionality of soy protein isolates obtained from different raw materials

(2018) Sónia R. Monteiro et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Controlled enzymatic hydrolysis on characteristic and antioxidant properties of soybean protein isolate-maltodextrin conjugates

(2018) Yating Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat-induced soy protein gels as affected by heating time and temperature

(2018) Chao Wu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields

(2017) Ricardo N. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication

(2017) Gulcin Yildiz et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of ohmic heating on fundamental properties of protein in soybean milk

(2017) Xuerui Li et al.   JOURNAL OF FOOD PROCESS ENGINEERING

7S protein is more effective than total soybean protein isolate in reducing plasma cholesterol

(2017) Yuwei Liu et al.   Journal of Functional Foods

Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate

(2016) Chaminda P. Samaranayake et al.   FOOD CHEMISTRY

Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH

(2016) Nannan Chen et al.   FOOD HYDROCOLLOIDS

The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate

(2016) P. Meinlschmidt et al.   Innovative Food Science & Emerging Technologies

Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility ofβ-carotene

(2016) Xi-Xiang Deng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk

(2016) Sheng-Yang Hsia et al.   Scientific Reports

Production of Whey Protein-Based Aggregates Under Ohmic Heating

(2015) Ricardo N. Pereira et al.   Food and Bioprocess Technology

Food processing and allergenicity

(2015) Kitty C.M. Verhoeckx et al.   FOOD AND CHEMICAL TOXICOLOGY

Comparative Effects of Ohmic, Induction Cooker, and Electric Stove Heating on Soymilk Trypsin Inhibitor Inactivation

(2015) Lu Lu et al.   JOURNAL OF FOOD SCIENCE

Initiation of protein association in tofu formation by metal ions

(2014) Yasuhiro Arii et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating

(2013) Gianpiero Pataro et al.   Innovative Food Science & Emerging Technologies

Electric field induced changes in protein conformation

(2013) Innocent Bekard et al.   Soft Matter

Separation and Evaluation of Soybean Protein Hydrolysates Prepared by Immobilized Metal Ion Affinity Chromatography with Different Metal Ions

(2012) H. Liu et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Thermal Behavior of Soy Protein Fractions Depending on Their Preparation Methods, Individual Interactions, and Storage Conditions

(2010) Pablo A. Sobral et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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