Results 281 to 290 of about 62,070 (311)

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Food Hydrocolloids, 2021
Baokun Qi, Miao Hu, Lu Han
exaly  

Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

Food Hydrocolloids, 2023
Cheng-Bin Zhao, Yunfeng Xu, Peng Fei
exaly  

Electrospinning of Soy Protein Isolate Nanofibers

Journal of Biobased Materials and Bioenergy, 2008
Ana-Cristina Vega-Lugo, Loong-Tak Lim
openaire   +1 more source

Isolated Soy Protein

1985
C.W. KOLAR, S.H. RICHERT, C.D. DECKER, F.H. STEINKE, R.J. VANDER ZANDEN   +4 more
openaire   +1 more source

Soy protein development in Japan (especially for isolated soy protein)

Journal of the American Oil Chemists' Society, 1974
openaire   +1 more source

Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria

Journal of Food Engineering, 2021
Liang Li
exaly  

Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles

Carbohydrate Polymers, 2020
Bing-Jie Liu
exaly  

Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

Food Hydrocolloids, 2023
Huan Wang, PeiLong Liao
exaly  

Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment

Food Hydrocolloids, 2021
Cheng-Bin Zhao, Baokun Qi
exaly  

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Food Hydrocolloids, 2021
duanquan Lin, Song Miao
exaly