Aggregates from the concentration process for soybean protein isolate hydrolysates: Impacts, characteristics and preventive strategies
暂无分享,去创建一个
W. He | Mouming Zhao | G. Su | Jianan Zhang | Huaxing Sun | Chenchen Cao | Xueying Song | Liyu Liu
[1] Fengzhong Wang,et al. Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates , 2022, Molecules.
[2] Arijit Nath,et al. Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue , 2022, Chemosensors.
[3] Wen Qin,et al. An updated review of functional properties, debittering methods, and applications of soybean functional peptides. , 2022, Critical reviews in food science and nutrition.
[4] J. Regenstein,et al. Soy protein isolates: A review of their composition, aggregation, and gelation. , 2022, Comprehensive reviews in food science and food safety.
[5] K. Edgar,et al. Chemical synthesis of polysaccharide-protein and polysaccharide-peptide conjugates: A review. , 2021, Carbohydrate polymers.
[6] M. Corredig,et al. A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides , 2021, Current research in food science.
[7] Yu-gang Shi,et al. Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis , 2021 .
[8] U. Kulozik,et al. Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins , 2021, Foods.
[9] Chi-Tang Ho,et al. Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein. , 2020, Food research international.
[10] Mouming Zhao,et al. Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. , 2020, Food chemistry.
[11] Cheng-tuo Niu,et al. Composition, source, and influencing factors of white spots formation in soybean paste. , 2020, Journal of food science.
[12] S. Drusch,et al. Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties , 2020, Food Hydrocolloids.
[13] Lianzhou Jiang,et al. Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates. , 2020, Ultrasonics sonochemistry.
[14] Mouming Zhao,et al. The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes. , 2020, Food chemistry.
[15] S. Baier,et al. Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers , 2020 .
[16] Hong Chen,et al. Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel , 2019, Polymers.
[17] Min Zhang,et al. Progresses on processing methods of umami substances: A review , 2019, Trends in Food Science & Technology.
[18] Mouming Zhao,et al. Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestion. , 2019, Food chemistry.
[19] Jianjun Cheng,et al. Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions , 2019, LWT.
[20] Mouming Zhao,et al. The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products. , 2019, Food research international.
[21] Wei Wang,et al. Protein aggregation - Mechanisms, detection, and control. , 2018, International journal of pharmaceutics.
[22] A. Hopia,et al. Free amino acids and 5'-nucleotides in Finnish forest mushrooms. , 2018, Food chemistry.
[23] Mouming Zhao,et al. The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate , 2017 .
[24] Qingzhe Jin,et al. Polysaccharides as Coagulants for the Recovery of Protein in Fish Meal Wastewater , 2016 .
[25] Ying Sun,et al. Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis. , 2015, Food chemistry.
[26] Niaz Mahmood,et al. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition , 2015, International journal of food science.
[27] Dongmei Li,et al. Aggregation of Whey Protein Hydrolysate Using Alcalase 2.4 L , 2014, PloS one.
[28] S. Emadi,et al. A comparative study on the aggregating effects of guanidine thiocyanate, guanidine hydrochloride and urea on lysozyme aggregation. , 2014, Biochemical and biophysical research communications.
[29] Vincenzo Martorana,et al. Protein–Protein Interactions in Dilute to Concentrated Solutions: α-Chymotrypsinogen in Acidic Conditions , 2014, The journal of physical chemistry. B.
[30] Michael O'Sullivan,et al. Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolysates , 2014 .
[31] B. Yuan,et al. Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates. , 2013, Journal of food science.
[32] S. Anema,et al. Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions , 2012 .
[33] X. Sun,et al. Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels , 2012 .
[34] D. Mcclements. Nanoemulsions versus microemulsions: terminology, differences, and similarities , 2012 .
[35] Xiang Dong Sun,et al. Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation , 2011 .
[36] M. Yasuda,et al. Soy sauce and its umami taste: a link from the past to current situation. , 2010, Journal of food science.
[37] A. Bhuyan. On the mechanism of SDS-induced protein denaturation. , 2010, Biopolymers.
[38] P. Rossky. Protein denaturation by urea: Slash and bond , 2008, Proceedings of the National Academy of Sciences.
[39] H. Gruppen,et al. Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates. , 2007, Biotechnology advances.
[40] H. Gruppen,et al. Opposite Contributions of Glycinin- and β-Conglycinin-Derived Peptides to the Aggregation Behavior of Soy Protein Isolate Hydrolysates , 2006 .
[41] J. Torres,et al. Surimi wash water treatment for protein recovery: effect of chitosan-alginate complex concentration and treatment time on protein adsorption. , 2005, Bioresource technology.
[42] A. Clark,et al. Phase Separation and Association of Globular Protein Aggregates in the Presence of Polysaccharides: 2. Heated Mixtures of Native β-Lactoglobulin and κ-Carrageenan , 2001 .
[43] R. Chiou,et al. White Particulate Formation as a Result of Enzymatic Proteolysis of Protein Substrates in Brine-fermented Foods , 1997 .
[44] Mouming Zhao,et al. Macroporous resin purification of peptides with umami taste from soy sauce. , 2016, Food chemistry.
[45] S. Cui,et al. Effect of concentration, ionic strength and freeze-drying on the heat-induced aggregation of soy proteins , 2007 .