Format
Items per page
Sort by

Send to:

Choose Destination

Results: 1 to 20 of 121

Similar articles for PubMed (Select 22777841)

1.

Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions.

Zhuo XY, Qi JR, Yin SW, Yang XQ, Zhu JH, Huang LX.

J Sci Food Agric. 2013 Jan;93(2):316-23. doi: 10.1002/jsfa.5760. Epub 2012 Jul 6.

PMID:
22777841
2.

Stable oil-in-water emulsions prepared from soy protein-dextran conjugates.

Xu K, Yao P.

Langmuir. 2009 Sep 1;25(17):9714-20. doi: 10.1021/la900960g.

PMID:
19485394
3.

Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions.

Zhu D, Damodaran S, Lucey JA.

J Agric Food Chem. 2008 Aug 27;56(16):7113-8. doi: 10.1021/jf800909w. Epub 2008 Jul 29.

PMID:
18662013
4.

Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.

Li F, Kong X, Zhang C, Hua Y.

J Sci Food Agric. 2011 Sep;91(12):2186-91. doi: 10.1002/jsfa.4437. Epub 2011 Jun 8.

PMID:
21656774
5.

Production of okara and soy protein concentrates using membrane technology.

Vishwanathan KH, Govindaraju K, Singh V, Subramanian R.

J Food Sci. 2011 Jan-Feb;76(1):E158-64. doi: 10.1111/j.1750-3841.2010.01917.x. Epub 2010 Nov 29.

PMID:
21535668
6.

In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose.

Gan CY, Cheng LH, Azahari B, Easa AM.

Int J Food Sci Nutr. 2009;60 Suppl 7:99-108. doi: 10.1080/09637480802635090. Epub 2009 Apr 2.

PMID:
19194813
7.

Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through maillard-type protein-polysaccharide conjugation.

Usui M, Tamura H, Nakamura K, Ogawa T, Muroshita M, Azakami H, Kanuma S, Kato A.

Nahrung. 2004 Feb;48(1):69-72.

PMID:
15053356
8.

Preparation of phosvitin-dextran conjugates under high temperature in a liquid system.

Chen H, Wang P, Wu F, Xu J, Tian Y, Yang N, Cissouma AI, Jin Z, Xu X.

Int J Biol Macromol. 2013 Apr;55:258-63. doi: 10.1016/j.ijbiomac.2013.01.018. Epub 2013 Feb 1.

PMID:
23376557
9.

Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins.

Tseng YC, Xiong YL, Boatright WL.

J Food Sci. 2008 Mar;73(2):E44-50. doi: 10.1111/j.1750-3841.2007.00618.x.

PMID:
18298725
10.

Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates.

Mu L, Zhao M, Yang B, Zhao H, Cui C, Zhao Q.

J Agric Food Chem. 2010 Apr 14;58(7):4494-9. doi: 10.1021/jf904109d.

PMID:
20225857
11.

Beta-lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability.

Wooster TJ, Augustin MA.

J Colloid Interface Sci. 2006 Nov 15;303(2):564-72. Epub 2006 Aug 3.

PMID:
16934822
12.

Improvement of functional properties of bovine serum albumin through phosphorylation by dry-heating in the presence of pyrophosphate.

Enomoto H, Li CP, Morizane K, Ibrahim HR, Sugimoto Y, Ohki S, Ohtomo H, Aoki T.

J Food Sci. 2008 Mar;73(2):C84-91. doi: 10.1111/j.1750-3841.2007.00634.x.

PMID:
18298721
13.

Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties.

Siegwein AM, Vodovotz Y, Fisher EL.

J Food Sci. 2011 Aug;76(6):E422-8. doi: 10.1111/j.1750-3841.2011.02241.x. Epub 2011 Jul 5.

PMID:
21729070
14.

Heat-induced gel formation by soy proteins at neutral pH.

Renkema JM, van Vliet T.

J Agric Food Chem. 2002 Mar 13;50(6):1569-73.

PMID:
11879038
15.

Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH.

Lillard JS, Clare DA, Daubert CR.

J Dairy Sci. 2009 Jan;92(1):35-48. doi: 10.3168/jds.2008-1263.

PMID:
19109261
16.

Development of a probiotic delivery system from agrowastes, soy protein isolate, and microbial transglutaminase.

Yew SE, Lim TJ, Lew LC, Bhat R, Mat-Easa A, Liong MT.

J Food Sci. 2011 Apr;76(3):H108-15. doi: 10.1111/j.1750-3841.2011.02107.x.

PMID:
21535834
17.

Beta-lactoglobulin-dextran conjugates: effect of polysaccharide size on emulsion stability.

Dunlap CA, Côté GL.

J Agric Food Chem. 2005 Jan 26;53(2):419-23.

PMID:
15656682
18.

Molecular characteristics of bovine serum albumin-dextran conjugates.

Jung SH, Choi SJ, Kim HJ, Moon TW.

Biosci Biotechnol Biochem. 2006 Sep;70(9):2064-70. Epub 2006 Sep 7.

19.

Factors defining effects of macromolecular crowding on protein stability: an in vitro/in silico case study using cytochrome c.

Christiansen A, Wang Q, Samiotakis A, Cheung MS, Wittung-Stafshede P.

Biochemistry. 2010 Aug 10;49(31):6519-30. doi: 10.1021/bi100578x.

PMID:
20593812
20.

Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making.

Kong F, Chang SK.

J Agric Food Chem. 2013 Jan 16;61(2):387-93. doi: 10.1021/jf3032606. Epub 2012 Dec 28.

PMID:
23181760
Format
Items per page
Sort by

Send to:

Choose Destination

Supplemental Content

Write to the Help Desk