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Items: 20

1.

A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates.

Tian T, Teng F, Zhang S, Qi B, Wu C, Zhou Y, Li L, Wang Z, Li Y.

Foods. 2019 Nov 20;8(12). pii: E594. doi: 10.3390/foods8120594.

2.

The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose.

Li Y, Zhong M, Xie F, Sun Y, Zhang S, Qi B.

Food Chem. 2020 Mar 30;309:125579. doi: 10.1016/j.foodchem.2019.125579. Epub 2019 Oct 15.

PMID:
31683149
3.

In vitro Simulated Digestion and Microstructure of Peppermint Oil Nanoemulsion.

Zhu Y, Zhou Y, Tian T, Wang Z, Qi B, Zhang X, Liu J, Li Y, Jiang L, Wang Z.

J Oleo Sci. 2019;68(9):863-871. doi: 10.5650/jos.ess19102.

4.

Simple and Multifunctional Natural Self-Assembled Sterols with Anticancer Activity-Mediated Supramolecular Photosensitizers for Enhanced Antitumor Photodynamic Therapy.

Cheng J, Zhao H, Yao L, Li Y, Qi B, Wang J, Yang X.

ACS Appl Mater Interfaces. 2019 Aug 21;11(33):29498-29511. doi: 10.1021/acsami.9b07404. Epub 2019 Aug 7.

PMID:
31339692
5.

Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis.

Zhu Y, Li Y, Wu C, Teng F, Qi B, Zhang X, Zhou L, Yu G, Wang H, Zhang S, Wang Z, Jiang L.

Sci Rep. 2019 May 6;9(1):6985. doi: 10.1038/s41598-019-43439-5.

6.

Purification and Characterization of Antioxidant Peptides from Alcalase-Hydrolyzed Soybean ( Glycine max L.) Hydrolysate and Their Cytoprotective Effects in Human Intestinal Caco-2 Cells.

Zhang Q, Tong X, Li Y, Wang H, Wang Z, Qi B, Sui X, Jiang L.

J Agric Food Chem. 2019 May 22;67(20):5772-5781. doi: 10.1021/acs.jafc.9b01235. Epub 2019 May 9.

PMID:
31046268
7.

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate.

Jiang L, Liu Y, Li L, Qi B, Ju M, Xu Y, Zhang Y, Sui X.

Food Res Int. 2019 Jun;120:603-609. doi: 10.1016/j.foodres.2018.11.011. Epub 2018 Nov 9.

PMID:
31000277
8.

Recovery of high value-added protein from enzyme-assisted aqueous extraction (EAE) of soybeans by dead-end ultrafiltration.

Zhang Q, Li Y, Wang Z, Qi B, Sui X, Jiang L.

Food Sci Nutr. 2019 Jan 24;7(2):858-868. doi: 10.1002/fsn3.936. eCollection 2019 Feb.

9.

Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion.

Ma W, Xie F, Zhang S, Wang H, Hu M, Sun Y, Zhong M, Zhu J, Qi B, Li Y.

Molecules. 2018 Dec 10;23(12). pii: E3265. doi: 10.3390/molecules23123265.

10.

Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (-)-epigallocatechin-3-gallate.

Ding J, Xu Z, Qi B, Jiang L, Sui X.

Food Funct. 2018 Dec 13;9(12):6146-6154. doi: 10.1039/c8fo01215f.

PMID:
30379168
11.

Antioxidant activity and protective effects of Alcalase-hydrolyzed soybean hydrolysate in human intestinal epithelial Caco-2 cells.

Zhang Q, Tong X, Sui X, Wang Z, Qi B, Li Y, Jiang L.

Food Res Int. 2018 Sep;111:256-264. doi: 10.1016/j.foodres.2018.05.046. Epub 2018 May 21.

PMID:
30007684
12.

Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach.

Ma W, Qi B, Sami R, Jiang L, Li Y, Wang H.

Int J Anal Chem. 2018 May 23;2018:9182508. doi: 10.1155/2018/9182508. eCollection 2018.

13.

Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility.

Zhang Y, Chen S, Qi B, Sui X, Jiang L.

Food Res Int. 2018 Apr;106:619-625. doi: 10.1016/j.foodres.2018.01.040. Epub 2018 Feb 8.

PMID:
29579967
14.

3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder.

Wu L, Wang L, Qi B, Zhang X, Chen F, Li Y, Sui X, Jiang L.

Food Chem. 2018 May 30;249:16-21. doi: 10.1016/j.foodchem.2017.12.077. Epub 2017 Dec 26.

PMID:
29407919
15.

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions.

Sui X, Sun H, Qi B, Zhang M, Li Y, Jiang L.

Food Chem. 2018 Apr 15;245:871-878. doi: 10.1016/j.foodchem.2017.11.090. Epub 2017 Nov 23.

PMID:
29287453
16.

Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH.

Qi B, Ding J, Wang Z, Li Y, Ma C, Chen F, Sui X, Jiang L.

Food Res Int. 2017 Oct;100(Pt 1):551-557. doi: 10.1016/j.foodres.2017.07.053. Epub 2017 Jul 24.

PMID:
28873720
17.

Secondary Structure and Subunit Composition of Soy Protein In Vitro Digested by Pepsin and Its Relation with Digestibility.

Yang Y, Wang Z, Wang R, Sui X, Qi B, Han F, Li Y, Jiang L.

Biomed Res Int. 2016;2016:5498639. doi: 10.1155/2016/5498639. Epub 2016 May 19.

18.

Differential scanning calorimetry study--assessing the influence of composition of vegetable oils on oxidation.

Qi B, Zhang Q, Sui X, Wang Z, Li Y, Jiang L.

Food Chem. 2016 Mar 1;194:601-7. doi: 10.1016/j.foodchem.2015.07.148. Epub 2015 Aug 6.

PMID:
26471598
19.

Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates.

Wang Z, Han F, Sui X, Qi B, Yang Y, Zhang H, Wang R, Li Y, Jiang L.

J Sci Food Agric. 2016 Mar 30;96(5):1532-40. doi: 10.1002/jsfa.7255. Epub 2015 Jun 8.

PMID:
25973991
20.

Effect of extruding full-fat soy flakes on trans fat content.

Feng H, Sui X, Chang Y, Qi B, Zhang Y, Li Y, Jiang L.

ScientificWorldJournal. 2014;2014:427423. doi: 10.1155/2014/427423. Epub 2014 Aug 19.

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