Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

(2020) Zhuang-Li Kang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization

(2020) Xing Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t

(2020) Xiqing Yue et al.   Current Opinion in Food Science

Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH)

(2019) Yufeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

Dynamic Viscosity, Surface Tension and Wetting Behavior Studies of Paraffin–in–Water Nano–Emulsions

(2019) David Cabaleiro et al.   Energies

Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation

(2019) Anqi Guo et al.   FOOD CHEMISTRY

Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system

(2019) Bhoke Marwa Nyaisaba et al.   FOOD CHEMISTRY

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

(2019) Ke Li et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

(2018) Jing Xu et al.   FOOD CHEMISTRY

Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin

(2018) Qiaomei Zhu et al.   FOOD CHEMISTRY

The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates

(2018) Haining Guan et al.   FOOD CHEMISTRY

Effects of high-pressure homogenization on functional properties and structure of mussel ( Mytilus edulis ) myofibrillar proteins

(2018) Cuiping Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

High-Pressure Homogenization Pretreatment before Enzymolysis of Soy Protein Isolate: the Effect of Pressure Level on Aggregation and Structural Conformations of the Protein

(2018) Fei Zhao et al.   MOLECULES

Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization

(2018) Yang Li et al.   Nanomaterials

Alcoholic extraction of sesame seed cake oil: Influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins

(2018) Maria C. Capellini et al.   JOURNAL OF FOOD ENGINEERING

Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel

(2018) Kang Liu et al.   FOOD HYDROCOLLOIDS

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

(2018) Juanjuan Guo et al.   FOOD CHEMISTRY

Whole soybean protein extraction processes: A review

(2017) K.E. Preece et al.   Innovative Food Science & Emerging Technologies

Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate

(2017) Cheng-Bin Zhao et al.   PROCESS BIOCHEMISTRY

Ultra high pressure homogenization effect on the proteins in soy flour

(2016) Hsiao-Hui Liu et al.   FOOD HYDROCOLLOIDS

Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

(2016) Duoxia Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of chitosan on the structural properties of whey protein and wheat starch composite systems

(2015) Natasha Yang et al.   FOOD CHEMISTRY

Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment

(2015) F. A. Perrechil et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin

(2014) Ming Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultra high pressure homogenized soy flour for tofu making

(2013) Hsiao-Hui Liu et al.   FOOD HYDROCOLLOIDS

Effect of Surface Charge Density on the Affinity of Oxide Nanoparticles for the Vapor–Water Interface

(2013) Matthew A. Brown et al.   LANGMUIR

A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 2: Using the Improved Coagulant in Tofu Processing and Product Evaluation

(2012) Jinlong Li et al.   Food and Bioprocess Technology

Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

(2012) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat

(2011) Dileep A. Omana et al.   FOOD CHEMISTRY

Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems

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

Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

(2011) Fábio H. Poliseli-Scopel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Small-deformation rheology investigation of rehydrated cell wall particles–xanthan mixtures

(2010) Yacine Hemar et al.   FOOD HYDROCOLLOIDS

Size-Dependent Surface Charging of Nanoparticles

(2008) Zareen Abbas et al.   Journal of Physical Chemistry C

Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates

(2008) Eduarda M. Bainy et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

(2007) Xian-Sheng Wang et al.   FOOD HYDROCOLLOIDS