Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate

(2011) Yan Yan Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

(2011) Xianli Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antiglycation and Antioxidant Properties of Soy Sauces

(2011) Changwe Mashilipa et al.   JOURNAL OF MEDICINAL FOOD

Effects of glutaminase deamidation on the structure and solubility of rice glutelin

(2011) Yongle Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

(2010) Bao Yang et al.   FOOD CHEMISTRY

Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin

(2009) De-Bao Yuan et al.   FOOD RESEARCH INTERNATIONAL

Bimodal protein solubility distribution revealed by an aggregation analysis of the entire ensemble of Escherichia coli proteins

(2009) T. Niwa et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA