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There are 10128 results for: content related to: Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

  1. Interactions between Whey Protein Isolate and Soy Protein Fractions at Oil–Water Interfaces: Effects of Heat and Concentration of Protein in the Aqueous Phase

    Journal of Food Science

    Volume 71, Issue 8, October 2006, Pages: E343–E349, B. Manion and M. Corredig

    Article first published online : 10 OCT 2006, DOI: 10.1111/j.1750-3841.2006.00160.x

  2. Inactivation Kinetics of Vibrio Vulnificus in Phosphate-Buffered Saline at Different Freezing and Storage Temperatures and Times

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: E232–E239, Diana M. Seminario, Murat O. Balaban and Gary Rodrick

    Article first published online : 1 MAR 2011, DOI: 10.1111/j.1750-3841.2010.02036.x

  3. Allergenicity of Proteolytic Hydrolysates of the Soybean 11S Globulin

    Journal of Food Science

    Volume 72, Issue 3, April 2007, Pages: C168–C172, H.-W. Lee, E.-H. Keum, S.-J. Lee, D.-E. Sung, D.-H. Chung, S.-I. Lee and S. Oh

    Article first published online : 31 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00307.x

  4. Papain-induced Gelation of Soy Glycinin (11S)

    Journal of Food Science

    Volume 71, Issue 5, June/July 2006, Pages: E232–E237, Fang Zhong, Xin Yang, Yue Li and Charles F. Shoemaker

    Article first published online : 15 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00037.x

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    The Rheology of Colloidal and Noncolloidal Food Dispersions

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: R11–R20, D. B. Genovese, J. E. Lozano and M. A. Rao

    Article first published online : 5 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00253.x

  6. Molecular Interactions and Functionality of a Cold-Gelling Soy Protein Isolate

    Journal of Food Science

    Volume 73, Issue 1, January/February 2008, Pages: E16–E24, G.L. Cramp, P. Kwanyuen and C.R. Daubert

    Article first published online : 28 NOV 2007, DOI: 10.1111/j.1750-3841.2007.00583.x

  7. A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E2–E14, P. Kumar, K.P. Sandeep, S. Alavi and V.D. Truong

    Article first published online : 1 DEC 2010, DOI: 10.1111/j.1750-3841.2010.01919.x

  8. Multiobjective Optimization Approach: Thermal Food Processing

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: E471–E487, A. Abakarov, Y. Sushkov, S. Almonacid and R. Simpson

    Article first published online : 30 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01348.x

  9. Changes of Soybean Quality during Storage As Related to Soymilk and Tofu Making

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: S134–S144, F. Kong, S.K.C. Chang, Z. Liu and L.A. Wilson

    Article first published online : 5 FEB 2008, DOI: 10.1111/j.1750-3841.2007.00652.x

  10. Fractional Differential Equations Based Modeling of Microbial Survival and Growth Curves: Model Development and Experimental Validation

    Journal of Food Science

    Volume 73, Issue 8, October 2008, Pages: E403–E414, A. Kaur, P.S. Takhar, D.M. Smith, J.E. Mann and M.M. Brashears

    Article first published online : 17 SEP 2008, DOI: 10.1111/j.1750-3841.2008.00932.x

  11. Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: E30–E38, F. Speroni, S. Jung and M. De Lamballerie

    Article first published online : 13 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01390.x

  12. Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: C333–C339, Athanasia Oswald Matemu, Shigeru Katayama, Hisataka Kayahara, Hisashi Murasawa and Soichiro Nakamura

    Article first published online : 19 MAR 2012, DOI: 10.1111/j.1750-3841.2012.02631.x

  13. Mathematical Modeling of Growth of Non-O157 Shiga Toxin-Producing Escherichia coli in Raw Ground Beef

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: M217–M225, Lihan Huang, Shu-I Tu, John Phillips and Pina Fratamico

    Article first published online : 19 APR 2012, DOI: 10.1111/j.1750-3841.2012.02647.x

  14. Experimental and Analytical Temperature Distributions during Oven-Based Convection Heating

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: E66–E72, Kathryn L. McCarthy, Michael J. McCarthy, Vineet Rakesh and Ashim K. Datta

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01442.x

  15. Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E492–E502, M.E.J. Terpstra, A.M. Janssen and E. van der Linden

    Article first published online : 25 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00537.x

  16. Study of Optimal Extraction Conditions for Achieving High Yield and Antioxidant Activity of Tomato Seed Oil

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E202–E208, Dongyan Shao, Griffiths G. Atungulu, Zhongli Pan, Tianli Yue, Ang Zhang and Xuan Li

    Article first published online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02804.x

  17. Effect of γ-Ray Irradiation on Modeling Equilibrium Moisture Content of Wheat

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: E405–E411, Y. Yu and J. Wang

    Article first published online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00502.x

  18. Fabrication of Reduced Fat Products by Controlled Heteroaggregation of Oppositely Charged Lipid Droplets

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: E144–E152, Yingyi Mao and David Julian McClements

    Article first published online : 21 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02680.x

  19. Measuring and Predicting Head Space Pressure during Retorting of Thermally Processed Foods

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: E298–E308, Gaurav Ghai, Arthur A. Teixeira, Bruce A. Welt, Renee Goodrich-Schneider, Weihua Yang and Sergio Almonacid

    Article first published online : 21 MAR 2011, DOI: 10.1111/j.1750-3841.2011.02075.x

  20. Thermal and Rheological Properties of L-Polylactide/Polyethylene Glycol/Silicate Nanocomposites Films

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: N97–N108, Jasim Ahmed, Sunil K. Varshney, Rafael Auras and Sung W. Hwang

    Article first published online : 24 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01809.x