Solubility, functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolysed soy protein hydrolysates

Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate

(2016) Pia Meinlschmidt et al.   FOOD CHEMISTRY

Physicochemical Properties and ACE-I Inhibitory Activity of Protein Hydrolysates from a Non-Genetically Modified Soy Cultivar

(2016) Quyen Nguyen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

(2016) P. Meinlschmidt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

(2015) Pia Meinlschmidt et al.   Food Science & Nutrition

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis

(2011) Karina D. Martínez et al.   FOOD HYDROCOLLOIDS

Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation

(2011) Xiang Dong Sun   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification

(2010) C. Radha et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates

(2010) Tong-Xun Liu et al.   Innovative Food Science & Emerging Technologies

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation

(2009) Lei Zhang et al.   BIORESOURCE TECHNOLOGY

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Angiotensin-converting enzyme inhibition and free-radical scavenging properties of cationic peptides derived from soybean protein hydrolysates

(2008) Vahid Farzamirad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION