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For: Matemu AO, Kayahara H, Murasawa H, Katayama S, Nakamura S. Improved emulsifying properties of soy proteins by acylation with saturated fatty acids. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.081] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Number Cited by Other Article(s)
1
Liu Y, Wang S, Liu Y. Ultrasound-mediated host-guest self-assembly between different dietary fatty acids and sodium caseinate and their complexes improving the water dispersibility, stability, and bioaccessibility of quercetin. Food Chem 2024;448:139054. [PMID: 38552465 DOI: 10.1016/j.foodchem.2024.139054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 03/13/2024] [Accepted: 03/14/2024] [Indexed: 04/24/2024]
2
Li T, Kong X, Shao Z, Zhang Y, Yang C, Liu K, Xin Y, Chen F, Dong Y. Characteristic and stability changes of peanut oil body emulsion during the process of demulsification using heptanoic acid. Food Chem 2024;460:140301. [PMID: 39067429 DOI: 10.1016/j.foodchem.2024.140301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 06/19/2024] [Accepted: 06/29/2024] [Indexed: 07/30/2024]
3
Xiao J, Niu L, Tong Z, Jin S, Wang X, Liu X, Xiao C, Fan H. Chemical acylation of pea protein isolate hydrolysate with fatty acid N-hydroxysuccinimide esters: Effect on structure and functional properties. Food Chem 2024;443:138495. [PMID: 38277937 DOI: 10.1016/j.foodchem.2024.138495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/07/2024] [Accepted: 01/16/2024] [Indexed: 01/28/2024]
4
Liu C, Chen F. Study on the Stability Mechanism of Peanut OBs Extracted with the Aqueous Enzymatic Method. Foods 2023;12:3446. [PMID: 37761154 PMCID: PMC10527780 DOI: 10.3390/foods12183446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023]  Open
5
Ke Z, Fan X, Di Y, Chen F, Han X, Yang K, Li B. A Comprehensive Investigation into the Crystallology, Molecule, and Quantum Chemistry Properties of Two New Hydrous Long-Chain Dibasic Ammonium Salts CnH2n+8N2O6 (n = 35 and 37). Int J Mol Sci 2023;24:ijms24065467. [PMID: 36982543 PMCID: PMC10052139 DOI: 10.3390/ijms24065467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/01/2023] [Accepted: 03/05/2023] [Indexed: 03/18/2023]  Open
6
Liu L, Huang Y, Zhang X, Zeng J, Zou J, Zhang L, Gong P. Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
7
Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023;313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
8
Wu S, Xia J, Wei Z, Sun W, Zhang X, Xiang N. Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
9
Wu Y, Xiang X, Liu L, An F, Geng F, Huang Q, Wei S. Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
10
Zhu S, Zhu H, Xu S, Lv S, Liu S, Ding Y, Zhou X. Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications. Compr Rev Food Sci Food Saf 2022;21:5225-5242. [PMID: 36301621 DOI: 10.1111/1541-4337.13063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 09/08/2022] [Accepted: 10/05/2022] [Indexed: 01/28/2023]
11
Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022;64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
12
Ma CM, Zhang N, Zhao XH. Impact of covalent grafting of two flavonols (kaemperol and quercetin) to caseinate on in vitro digestibility and emulsifying properties of the caseinate-flavonol grafts. Food Chem 2022;390:133210. [PMID: 35580517 DOI: 10.1016/j.foodchem.2022.133210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 04/21/2022] [Accepted: 05/10/2022] [Indexed: 11/29/2022]
13
Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105211] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
14
ZHANG K, SHI Y, ZENG J, GAO H, WANG M. Effect of frozen storage temperature on the protein properties of steamed bread. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.68622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
15
Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. A new trend among plant-based food ingredients in food processing technology: Aquafaba. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34761963 DOI: 10.1080/10408398.2021.2002259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
16
Padhi S, Sanjukta S, Chourasia R, Labala RK, Singh SP, Rai AK. A Multifunctional Peptide From Bacillus Fermented Soybean for Effective Inhibition of SARS-CoV-2 S1 Receptor Binding Domain and Modulation of Toll Like Receptor 4: A Molecular Docking Study. Front Mol Biosci 2021;8:636647. [PMID: 33869283 PMCID: PMC8044374 DOI: 10.3389/fmolb.2021.636647] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 03/05/2021] [Indexed: 12/25/2022]  Open
17
Hu G, Batool Z, Cai Z, Liu Y, Ma M, Sheng L, Jin Y. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin. Food Chem 2021;355:129635. [PMID: 33780798 DOI: 10.1016/j.foodchem.2021.129635] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/28/2021] [Accepted: 03/13/2021] [Indexed: 12/22/2022]
18
Xiang N, Wu S, Wei Z, Shao P, Sun P. Characterization of iron reducibility of soy protein amyloid fibrils and their applications in iron fortification. Food Chem 2021;353:129420. [PMID: 33711705 DOI: 10.1016/j.foodchem.2021.129420] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 12/28/2020] [Accepted: 02/17/2021] [Indexed: 12/22/2022]
19
Qazanfarzadeh Z, Kadivar M, Shekarchizadeh H, Porta R. Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding. Foods 2021;10:515. [PMID: 33804582 PMCID: PMC7998593 DOI: 10.3390/foods10030515] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 12/03/2022]  Open
20
Pang Z, Safdar B, Wang Y, Sun M, Liu X. Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106173] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
21
Chourasia R, Padhi S, Chiring Phukon L, Abedin MM, Singh SP, Rai AK. A Potential Peptide From Soy Cheese Produced Using Lactobacillus delbrueckii WS4 for Effective Inhibition of SARS-CoV-2 Main Protease and S1 Glycoprotein. Front Mol Biosci 2020;7:601753. [PMID: 33363209 PMCID: PMC7759660 DOI: 10.3389/fmolb.2020.601753] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 11/23/2020] [Indexed: 12/12/2022]  Open
22
Chen C, Zhang C, Zhang R, Ju X, He R, Wang Z. Enzyme-catalyzed acylation improves gel properties of rapeseed protein isolate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020;100:4182-4189. [PMID: 32374035 DOI: 10.1002/jsfa.10457] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/21/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
23
Peng LP, Xu YT, Li XT, Tang CH. Improving the emulsification of soy β-conglycinin by alcohol-induced aggregation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105307] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
24
Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
25
Mendoza-Sánchez LG, Jiménez-Fernández M, Melgar-Lalanne G, Gutiérrez-López GF, Hernández-Arana A, Reyes-Espinosa F, Hernández-Sánchez H. Chemical Lipophilization of Bovine α-Lactalbumin with Saturated Fatty Acyl Residues: Effect on Structure and Functional Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019;67:3256-3265. [PMID: 30811185 DOI: 10.1021/acs.jafc.8b05174] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
26
Wang Z, Zhang RX, Zhang C, Dai C, Ju X, He R. Fabrication of Stable and Self-Assembling Rapeseed Protein Nanogel for Hydrophobic Curcumin Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019;67:887-894. [PMID: 30608682 DOI: 10.1021/acs.jafc.8b05572] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
27
Zhu X, Li Y, Yang G, Lv M, Zhang L. Covalent immobilization of alkaline proteinase on amino‐functionalized magnetic nanoparticles and application in soy protein hydrolysis. Biotechnol Prog 2018;35:e2756. [DOI: 10.1002/btpr.2756] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 11/10/2018] [Accepted: 11/20/2018] [Indexed: 01/03/2023]
28
Tao F, Jiang H, Chen W, Zhang Y, Pan J, Jiang J, Jia Z. Covalent modification of soy protein isolate by (-)-epigallocatechin-3-gallate: effects on structural and emulsifying properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018;98:5683-5689. [PMID: 29736983 DOI: 10.1002/jsfa.9114] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 04/17/2018] [Accepted: 04/30/2018] [Indexed: 06/08/2023]
29
Preparation of casein non-phosphopeptide–soybean polypeptide complex, its structure and emulsifying properties’ evaluation. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3167-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
30
Wang Z, Zhang C, Zhang T, Ju X, He R. Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate. RSC Adv 2018;8:40395-40406. [PMID: 35558250 PMCID: PMC9091480 DOI: 10.1039/c8ra07912a] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2018] [Accepted: 11/20/2018] [Indexed: 11/30/2022]  Open
31
Modification of proteins and polysaccharides using dodecenyl succinic anhydride: Synthesis, properties and applications-A review. Int J Biol Macromol 2017;107:2224-2233. [PMID: 29051094 DOI: 10.1016/j.ijbiomac.2017.10.099] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 10/13/2017] [Accepted: 10/15/2017] [Indexed: 11/21/2022]
32
Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
33
Wang J, Tan Y, Xu H, Niu S, Yu J. Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions. Food Sci Biotechnol 2016;25:1283-1290. [PMID: 30263406 DOI: 10.1007/s10068-016-0202-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 07/18/2016] [Accepted: 07/26/2016] [Indexed: 02/07/2023]  Open
34
Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate. Journal of Food Science and Technology 2016;53:1784-97. [PMID: 27413206 DOI: 10.1007/s13197-016-2197-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2016] [Accepted: 03/08/2016] [Indexed: 10/21/2022]
35
Influence of succinylation on the conformation of yak casein micelles. Food Chem 2015;179:246-52. [DOI: 10.1016/j.foodchem.2015.02.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2014] [Revised: 01/30/2015] [Accepted: 02/02/2015] [Indexed: 11/20/2022]
36
Yang M, Shi Y, Liang Q. Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0236-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
37
Wang Z, Ju X, He R, Yuan J, Wang L. The Effect of Rapeseed Protein Structural Modification on Microstructural Properties of Peptide Microcapsules. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1472-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
38
Nesterenko A, Alric I, Violleau F, Silvestre F, Durrieu V. The effect of vegetable protein modifications on the microencapsulation process. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
39
Arboleda JC, Rojas OJ, Lucia LA. Acid-Generated Soy Protein Hydrolysates and Their Interfacial Behavior on Model Surfaces. Biomacromolecules 2014;15:4336-42. [DOI: 10.1021/bm501344j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
40
Soy proteins: A review on composition, aggregation and emulsification. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.013] [Citation(s) in RCA: 567] [Impact Index Per Article: 56.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
41
Comparative study of encapsulation of vitamins with native and modified soy protein. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.12.011] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
42
Effect of succinylation on the functional properties of yak caseins: a comparison with cow caseins. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0168-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
43
Nesterenko A, Alric I, Violleau F, Silvestre F, Durrieu V. A new way of valorizing biomaterials: The use of sunflower protein for α-tocopherol microencapsulation. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
44
Nesterenko A, Alric I, Silvestre F, Durrieu V. Influence of soy protein's structural modifications on their microencapsulation properties: α-Tocopherol microparticle preparation. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.04.023] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
45
Matemu AO, Katayama S, Kayahara H, Murasawa H, Nakamura S. Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids. J Food Sci 2012;77:C333-9. [DOI: 10.1111/j.1750-3841.2012.02631.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
46
Huang XF, Li MX, Lu LJ, Yang S, Liu J. Relationship of cell-wall bound fatty acids and the demulsification efficiency of demulsifying bacteria Alcaligenes sp. S-XJ-1 cultured with vegetable oils. BIORESOURCE TECHNOLOGY 2012;104:530-536. [PMID: 22093975 DOI: 10.1016/j.biortech.2011.10.034] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2011] [Revised: 10/08/2011] [Accepted: 10/10/2011] [Indexed: 05/31/2023]
47
Matemu AO, Nakamura K, Kayahara H, Murasawa H, Katayama S, Nakamura S. Enhanced antiviral activity of soybean β-conglycinin-derived peptides by acylation with saturated fatty acids. J Food Sci 2011;76:M299-304. [PMID: 22417502 DOI: 10.1111/j.1750-3841.2011.02248.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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