Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

Influence of Protein Concentration on the Properties of Crayfish Protein Isolated Gels

(2013) Alberto Romero et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase

(2013) Yi-Ning Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

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

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions

(2012) S.M. Benoit et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl

(2012) Mohammed Aider et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

(2012) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

(2011) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

Effects of calcium and high pressure on soybean proteins: A calorimetric study

(2010) F. Speroni et al.   FOOD RESEARCH INTERNATIONAL

Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

(2010) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Estimation of the number of α-helical and β-strand segments in proteins using circular dichroism spectroscopy

(2010) Narasimha Sreerama et al.   PROTEIN SCIENCE