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There are 3220 results for: content related to: Temperature Effect on Binding of Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems

  1. Functional Properties of Improved Glycinin and β-nglycinin Fractions

    Journal of Food Science

    Volume 69, Issue 4, May 2004, Pages: FCT303–FCT311, D. A. Rickert, L. A. Johnson and P. A. Murphy

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb06332.x

  2. Fractionating Soybean Storage Proteins Using Ca2+ and NaHSO3

    Journal of Food Science

    Volume 71, Issue 7, September 2006, Pages: C413–C424, N.A. Deak, P.A. Murphy and L.A. Johnson

    Article first published online : 15 SEP 2006, DOI: 10.1111/j.1750-3841.2006.00132.x

  3. Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 2923–2929, K.A. Khatib, T.J. Herald, F.M. Aramouni, F. MacRitchie and W.T. Schapaugh

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08839.x

  4. The use of anti-soya globulin antisera in investigating soya digestion in vivo

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 4, March 2000, Pages: 513–521, M Dolores Perez, E N Clare Mills, Nigel Lambert, Ian T Johnson and Michael R A Morgan

    Article first published online : 21 MAR 2000, DOI: 10.1002/(SICI)1097-0010(200003)80:4<513::AID-JSFA562>3.0.CO;2-N

  5. Structure of soya glycinin and conglycinin gels

    Journal of the Science of Food and Agriculture

    Volume 36, Issue 9, September 1985, Pages: 822–832, Anne-Marie Hermansson

    Article first published online : 20 SEP 2006, DOI: 10.1002/jsfa.2740360911

  6. Characterisation of soybean glycinin and β-conglycinin fractionated by using MgCl2 instead of CaCl2

    International Journal of Food Science & Technology

    Volume 45, Issue 1, January 2010, Pages: 155–162, Chong Liu, Zi Teng, Xiao-Quan Yang, Chuan-He Tang, Yueming Jiang, Jia-ni Qu, Jun-Ru Qi and Jian-Hua Zhu

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1365-2621.2009.02116.x

  7. Flavor Protein Interactions: Characteristics of 2-Nonanone Binding to Isolated Soy Protein Fractions

    Journal of Food Science

    Volume 52, Issue 1, January 1987, Pages: 98–101, TIMOTHY E. O'NEILL and JOHN E. KINSELLA

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb13980.x

  8. Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride

    Journal of Food Science

    Volume 67, Issue 9, November 2002, Pages: 3215–3219, S.T. Guo, C. Tsukamoto, K. Takahasi, K. Yagasaki, Q.X. Nan and T. Ono

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09568.x

  9. Effects of NaCl Concentration on Salting-in and Dilution During Salting-out on Soy Protein Fractionation

    Journal of Food Science

    Volume 71, Issue 4, May 2006, Pages: C247–C254, N. A. Deak, P. A. Murphy and L. A. Johnson

    Article first published online : 5 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00028.x

  10. Characterization of proteins from kernel of different soybean varieties

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 1, 15 January 2011, Pages: 60–67, Slađana M Žilić, Miroljub B Barać, Mirjana B Pešić, Snežana D Mladenović Drinić, Dragana D Ignjatović-Micić and Mirjana B Srebrić

    Article first published online : 2 SEP 2010, DOI: 10.1002/jsfa.4148

  11. Dynamic viscoelastic properties of glycinin and β-conglycinin gels from soybeans

    Biopolymers

    Volume 34, Issue 10, October 1994, Pages: 1303–1309, Takao Nagano, Takeshi Akasaka and Katsuyoshi Nishinari

    Article first published online : 1 FEB 2004, DOI: 10.1002/bip.360341003

  12. Selective Proteolysis of the Glycinin and β-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and Temperature

    Journal of Food Science

    Volume 69, Issue 5, June 2004, Pages: C363–C367, K. Tsumura, T. Saito, W. Kugimiya and K. Inouye

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb10698.x

  13. Fractionation of soybean proteins with pressurized carbon dioxide as a volatile electrolyte

    Biotechnology and Bioengineering

    Volume 73, Issue 1, 5 April 2001, Pages: 1–11, Russell Thiering, Gerard Hofland, Neil Foster, Geert-Jan Witkamp and Luuk van de Wielen

    Article first published online : 6 FEB 2001, DOI: 10.1002/1097-0290(20010405)73:1<1::AID-BIT1031>3.0.CO;2-B

  14. You have free access to this content
    The roles of the N-linked glycans and extension regions of soybean β-conglycinin in folding, assembly and structural features

    European Journal of Biochemistry

    Volume 258, Issue 2, December (I) 1998, Pages: 854–862, Nobuyuki Maruyama, Tomoyuki Katsube, Yusuke Wada, Moon Hun Oh, Ana Paulina Barba De La Rosa, Eiko Okuda, Shuko Nakagawa and Shigeru Utsumi

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1432-1327.1998.2580854.x

  15. Epitopes from two soybean glycinin subunits are antigenic in pigs

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 12, September 2013, Pages: 2927–2932, Earl Taliercio and Sung Woo Kim

    Article first published online : 15 MAY 2013, DOI: 10.1002/jsfa.6113

  16. The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate

    Journal of Food Science

    Volume 70, Issue 4, May 2005, Pages: C258–C262, Shun-Tang Guo and Tomotada Ono

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07170.x

  17. Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate

    International Journal of Food Science & Technology

    Volume 47, Issue 4, April 2012, Pages: 665–673, Jian Guo, Xiao-Quan Yang, Wei Gu, De-Bao Yuan, Jin-Mei Wang and Na-Na Wu

    Article first published online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2011.02891.x

  18. Effects of Heat and Ionic Strength Upon Dissociation-Association of Soybean Protein Fractions

    Journal of Food Science

    Volume 49, Issue 5, September 1984, Pages: 1289–1294, SETSUKO IWABUCHI and FUMIO YAMAUCHI

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb14971.x

  19. You have free access to this content
    Limited Proteolysis of β-Conglycinin and Glycinin, the 7S and 11S Storage Globulins from Soybean [Glycine Max (L.) Merr.]

    European Journal of Biochemistry

    Volume 241, Issue 1, October 1996, Pages: 221–228, Andrei D. Shutov, Irina A. Kakhovskaya, Angela S. Bastrygina, Valentina P. Bulmaga, Christian Horstmann and Klaus Müntz

    Article first published online : 23 JUL 2004, DOI: 10.1111/j.1432-1033.1996.0221t.x

  20. Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 4, 15 March 2016, Pages: 1121–1131, Xiu-Ting He, De-Bao Yuan, Jin-Mei Wang and Xiao-Quan Yang

    Article first published online : 23 APR 2015, DOI: 10.1002/jsfa.7184