Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate
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연구자 Analysis
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Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate' 의 참고문헌
Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions
Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
Study of the interactions between lysozyme and a fully-fluorinated surfactant in aqueous solution at different surfactant-protein ratios
Soy proteins: A review on composition, aggregation and emulsification
Role of Conformational Flexibility in the Emulsifying Properties of Bovine Serum Albumin
Relationships of hydrophobicity and net Charge to the solubility of milk and soy proteins
Relationships between hydrophobicity and foaming characteristics of food proteins
Relationship between surface functional properties and flexibility of proteins detected by the protease susceptibility
Protein flexibility and functional properties of heat-denatured ovalbumin and lysozyme
Protein aggregation and bioprocessing
Protein Stabilization of Emulsions and Foams
Physicochemical modifications of high-pressure-treated soybean protein isolates
Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes
Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0
Nutritional and health benefits of soy proteins
Mechanism of highpressure denaturation of proteins
Kinetic and thermodynamic analysis of ultra-high pressure and heat-induced denaturation of bovine serum albumin by surface plasmon resonance
Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
High-pressure processing effects on the molecular structure of ovalbumin, lysozyme, and a-lactoglobulin
High pressure processing effects on the molecular structure of ovalbumin, lysozyme, and <TEX>${\beta}$</TEX>-lactoglobulin
High pressure effect on foaming behaviour of whey protein isolate
Functional properties of whey proteins as affected by dynamic high-pressure treatment
Functional Materials in Food Nanotechnology
Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk
Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: Effects of heating concentration, homogenizer rotating speed, and salt addition level
Emulsifying and interfacial properties of vicilins: Role of conformational flexibility at quaternary and/or tertiary levels
Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates
Effect of high-pressure treatment on emulsifying properties of soybean proteins
Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
Effect of heat treatment on the properties of soy protein-stabilised emulsions
Effect of dynamic high pressure on the secondary structure of beta-lactoglobulin and on its conformational properties as determined by Fourier transform infrared spectroscopy
Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility
Comparative study of structural characteristics and thermal behavior of whey and isolate soybean proteins
Adsorption onto an oil surface and emulsifying properties of bovine. alpha.s1-casein in relation to its molecular structure
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Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate'
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