Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans

Mechanism of effect of heating temperature on functional characteristics of thick egg white

(2021) Xin Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins

(2020) Linlin Liu et al.   MOLECULES

Effect of pilot scale roasting on color and textural attributes of soybean kernels

(2020) Rakesh Kumar Raigar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Study on the varied content of Polygonatum cyrtonema polysaccharides in the processing of steaming and shining for nine times based on HPLC-MS/MS and chemometrics

(2020) Baolei Fan et al.   MICROCHEMICAL JOURNAL

Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins

(2020) Xin Dong et al.   FOOD CHEMISTRY

Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate

(2020) Chengbin Zhao et al.   Food Bioscience

Effects of “nine steaming nine sun-drying” on proximate composition, oil properties and volatile compounds of black sesame seeds

(2020) Runqing Cheng et al.   FOOD CHEMISTRY

Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating

(2020) Yangling Wan et al.   FOOD HYDROCOLLOIDS

Effect of boiling and roasting on the physicochemical properties of Djansang seeds ( Ricinodendron heudelotii )

(2019) Emmanuel Edie Kinge et al.   Food Science & Nutrition

The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment

(2019) Ya-Ru Wang et al.   FOOD CHEMISTRY

Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction

(2019) Xiaoyu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

(2019) Ting Zheng et al.   FOOD HYDROCOLLOIDS

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

(2019) A.M. Giuffrè et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of glucose glycosylation following limited enzymatic hydrolysis on functional and conformational properties of black bean protein isolate

(2018) Jing Xu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes

(2018) Lijiao Kan 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

Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

(2018) Cong Ren et al.   FOOD RESEARCH INTERNATIONAL

A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions

(2018) Ombeline Viry et al.   FOOD RESEARCH INTERNATIONAL

1-Octen-3-ol Is Formed from Its Glycoside during Processing of Soybean [Glycine max (L.) Merr.] Seeds

(2018) Kenji Matsui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products

(2018) Zuoyong Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Inactivation of lipoxygenase in soybean by radio frequency treatment

(2018) Yiming Jiang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

(2018) Liurong Huang et al.   FOOD CHEMISTRY

Structural characterization and physicochemical properties of protein extracted from soybean meal assisted by steam flash-explosion with dilute acid soaking

(2017) Yanpeng Zhang et al.   FOOD CHEMISTRY

Physicochemical and functional properties of protein extracts from Torreya grandis seeds

(2017) Mei Yu et al.   FOOD CHEMISTRY

Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein

(2017) Tiezheng Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of the Effect of the Degree of Processing of Radix Rehmanniae Preparata (Shu Dihuang) on Shu Dihuangtan Carbonization Preparation Technology

(2017) Xianglong Meng et al.   MOLECULES

A Critical Review on Polyphenols and Health Benefits of Black Soybeans

(2017) et al.   Nutrients

Monitoring of fungal biomass changed by Rhizopus oryzae in relation to amino acid and essential fatty acids profile in soybean meal, wheat and rice

(2017) Taiana Denardi-Souza et al.   CyTA-Journal of Food

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South-West Region Cameroon

(2017) Fabrice Tonfack Djikeng et al.   Food Science & Nutrition

Effect of oxidization and chitosan on the surface activity of soy protein isolate

(2016) Wei Wang et al.   CARBOHYDRATE POLYMERS

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

(2016) Kun Wang et al.   FOOD HYDROCOLLOIDS

Integrating targeted glycomics and untargeted metabolomics to investigate the processing chemistry of herbal medicines, a case study on Rehmanniae Radix

(2016) Li Zhou et al.   JOURNAL OF CHROMATOGRAPHY A

Nutraceutical potential and antioxidant benefits of selected fruit seeds subjected to an in vitro digestion

(2016) Guan-Lin Chen et al.   Journal of Functional Foods

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Effect of Thermal and High Electric Fields on Secondary Structure of Peanut Protein

(2015) Sai Kranthi Vanga et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans

(2015) Yu Zhong et al.   JOURNAL OF FOOD SCIENCE

Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process

(2015) Yixiang Xu et al.   Journal of Food Measurement and Characterization

An investigation into the ameliorating effect of black soybean extract on learning and memory impairment with assessment of neuroprotective effects

(2014) Ji Hee Jeong et al.   BMC Complementary and Alternative Medicine

Studies on the Reaction of trans-2-Heptenal with Peanut Proteins

(2014) Martin Globisch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour

(2013) Doo-Jee Shin et al.   FOOD CHEMISTRY

Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying

(2013) Yun Deng et al.   FOOD CONTROL

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

(2013) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Black Soybean Seed Coat Extract Ameliorates Hyperglycemia and Insulin Sensitivity via the Activation of AMP-Activated Protein Kinase in Diabetic Mice

(2013) Yuta Kurimoto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

(2013) Tanaji G Kudre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans

(2013) Huai-Wen Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods

(2012) Yan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

(2012) Gertrud Linsberger-Martin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)

(2010) Camila R. Correa et al.   FOOD CHEMISTRY

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE

FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction

(2007) Xiaoyan Zhao et al.   FOOD HYDROCOLLOIDS