Secondary Structure and Subunit Composition of Soy ProteinIn VitroDigested by Pepsin and Its Relation with Digestibility

In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)

(2015) Shudong He et al.   FOOD CHEMISTRY

Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating

(2015) Alain Kondjoyan et al.   FOOD CHEMISTRY

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

(2014) Zhongjiang Wang et al.   Journal of Chemistry

Effect of protein oxidation on the in vitro digestibility of soy protein isolate

(2013) Nannan Chen et al.   FOOD CHEMISTRY

Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins

(2013) Sha Zhang et al.   FOOD CHEMISTRY

Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals

(2013) Jing Zhao et al.   JOURNAL OF FOOD SCIENCE

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

Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form

(2011) Miryam Amigo-Benavent et al.   FOOD CHEMISTRY

Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein

(2011) Fatemeh Bamdad et al.   JOURNAL OF CEREAL SCIENCE

Stability and immunoreactivity of glycinin and β-conglycinin to hydrolysis in vitro

(2010) Y. Zhao et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Structure–physicochemical function relationships of 7S globulins (vicilins) from red bean (Phaseolus angularis) with different polypeptide constituents

(2010) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

(2010) Lin Chen et al.   FOOD HYDROCOLLOIDS

Characterization of proteins from kernel of different soybean varieties

(2010) Slađana M Žilić et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Health-promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase

(2009) Antonio Jiménez-Escrig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis

(2009) Kazunobu TSUMURA   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

(2009) A. M. Herrero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

In Vitro Bioavailability of Phenolic Compounds from Five Cultivars of Frozen Sweet Cherries (Prunus aviumL.)

(2008) Marco Fazzari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

β-Conglycinins among Sources of Bioactives in Hydrolysates of Different Soybean Varieties That Inhibit Leukemia Cells in Vitro

(2008) Wenyi Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Fourier transform infrared spectroscopy to legume seed flour analysis

(2007) Marina Carbonaro et al.   FOOD CHEMISTRY

Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins

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

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