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Distribution of odour compounds, antinutritional factors and selected storage stability parameters in soymilk as affected by differences in roasting temperatures and times.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1695, doi. 10.1007/s11694-018-9785-5
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- Article
Optimization of soybean roasting parameters in developing nutritious and lipoxygenase free soymilk.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 4, p. 1899, doi. 10.1007/s11694-017-9572-8
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- Article
Oxidation and Structural Modification of Full-Fat and Defatted Flour Based Soy Protein Isolates Induced by Natural and Synthetic Extraction Chemicals.
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- Food Biophysics, 2014, v. 9, n. 3, p. 193, doi. 10.1007/s11483-014-9333-8
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- Article
Effects of synthetic and natural extraction chemicals on yield, composition and protein quality of soy protein isolates extracted from full-fat and defatted flours.
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- Journal of Food Science & Technology, 2015, v. 52, n. 2, p. 1016, doi. 10.1007/s13197-013-1084-x
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- Article
Effects of oxidative modification on thermal aggregation and gel properties of soy protein by malondialdehyde.
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- Journal of Food Science & Technology, 2014, v. 51, n. 3, p. 485, doi. 10.1007/s13197-011-0533-7
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- Article
Heavy Metal Complexation of Thiol-Containing Peptides from Soy Glycinin Hydrolysates.
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- International Journal of Molecular Sciences, 2015, v. 16, n. 4, p. 8040, doi. 10.3390/ijms16048040
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- Article
Amino Acid Composition, Molecular Weight Distribution and Gel Electrophoresis of Walnut (Juglans regia L.) Proteins and Protein Fractionations.
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- International Journal of Molecular Sciences, 2014, v. 15, n. 2, p. 2003, doi. 10.3390/ijms15022003
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- Article
Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.).
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- International Journal of Molecular Sciences, 2012, v. 13, n. 2, p. 1561, doi. 10.3390/ijms13021561
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- Article
Effects of alkali treatment and subsequent acidic extraction on the properties of soybean soluble polysaccharides.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 94, p. 239, doi. 10.1016/j.fbp.2014.03.001
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- Article
Continuous synthesis of hexanal by immobilized hydroperoxide lyase in packed-bed reactor.
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- Bioprocess & Biosystems Engineering, 2015, v. 38, n. 12, p. 2439, doi. 10.1007/s00449-015-1481-9
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- Article
Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials.
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- International Journal of Food Engineering, 2015, v. 11, n. 3, p. 307, doi. 10.1515/ijfe-2015-0007
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- Article
Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 595, doi. 10.1515/ijfe-2014-0108
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- Article
Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour.
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- International Journal of Food Engineering, 2012, v. 8, n. 1, p. 1, doi. 10.1515/1556-3758.2646
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- Article
Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono-δ-Lactone and Calcium Sulfate-Induced Tofu Gels.
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- Journal of Texture Studies, 2016, v. 47, n. 2, p. 112, doi. 10.1111/jtxs.12166
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- Article
Gelation Behavior and Rheological Properties of Salt- or Acid-Induced Soy Proteins Soft Tofu-Type Gels.
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- Journal of Texture Studies, 2014, v. 45, n. 1, p. 62, doi. 10.1111/jtxs.12052
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- Article
The properties and the related protein behaviors of oil bodies in soymilk preparation.
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- European Food Research & Technology, 2014, v. 239, n. 3, p. 463, doi. 10.1007/s00217-014-2239-3
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- Article
Production of (2E)-hexenal by a hydroperoxide lyase from Amaranthus tricolor and salt-adding steam distillation for the separation.
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- European Food Research & Technology, 2012, v. 235, n. 5, p. 783, doi. 10.1007/s00217-012-1810-z
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- Article
Molecular cloning, expression, and enzymatic characterization of Solanum tuberosum hydroperoxide lyase.
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- European Food Research & Technology, 2012, v. 234, n. 4, p. 723, doi. 10.1007/s00217-012-1685-z
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- Article
Purification and characterization of hydroperoxide lyase from amaranth tricolor ( Amaranthus mangostanus L.) leaves.
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- European Food Research & Technology, 2010, v. 231, n. 6, p. 865, doi. 10.1007/s00217-010-1337-0
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- Article
Structural modification of soy protein by 13-hydroperoxyoctadecadienoic acid.
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- European Food Research & Technology, 2009, v. 229, n. 5, p. 771, doi. 10.1007/s00217-009-1113-1
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- Article
Preparation of wheat gluten hydrolysates with high opioid activity.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 511, doi. 10.1007/s00217-007-0749-y
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- Article
m6A-dependent mature miR-151-5p accelerates the malignant process of HNSCC by targeting LYPD3.
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- Molecular Biomedicine, 2024, v. 5, n. 1, p. 1, doi. 10.1186/s43556-024-00189-9
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- Article
Immobilisation of a hydroperoxide lyase and comparative enzymological studies of the immobilised enzyme with membrane-bound enzyme.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 8, p. 1953, doi. 10.1002/jsfa.5997
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- Article
Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactor.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 15, p. 2799, doi. 10.1002/jsfa.4524
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- Article
Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 12, p. 2186, doi. 10.1002/jsfa.4437
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- Article
Stability of hydroperoxide lyase activity from Amaranthus tricolor ( Amaranthus mangostanus L.) leaves: influence of selected additives.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 5, p. 729, doi. 10.1002/jsfa.3874
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- Article
Structural modification of soy protein by the lipid peroxidation product malondialdehyde.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1416, doi. 10.1002/jsfa.3606
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- Article
Preparation and antioxidant activity of wheat gluten hydrolysates (WGHs) using ultrafiltration membranes.
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- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 5, p. 920, doi. 10.1002/jsfa.3172
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- Article
The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat‐induced soy protein gels as affected by heating time and temperature.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 1, p. 231, doi. 10.1111/ijfs.13931
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- Article
Microstructure and model solute transport properties of transglutaminase-induced soya protein gels: effect of enzyme dosage, protein composition and solute size.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 7, p. 1527, doi. 10.1111/ijfs.13444
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- Article
Recovering proteins from potato juice by complexation with natural polyelectrolytes.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 10, p. 2160, doi. 10.1111/ijfs.12851
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- Article
Microencapsulation of flaxseed oil by soya proteins-gum arabic complex coacervation.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 8, p. 1785, doi. 10.1111/ijfs.12812
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- Article
Effects of oxidative modification on thermal aggregation and gel properties of soy protein by peroxyl radicals.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 9, p. 1891, doi. 10.1111/j.1365-2621.2011.02698.x
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- Article
Effect of heat treatment on the properties of soy protein-stabilised emulsions.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 8, p. 1554, doi. 10.1111/j.1365-2621.2011.02647.x
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- Article
Characterization of proteases from Irpex lacteus grown on minimally denatured soybean meal.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 1800, doi. 10.1002/jsfa.12301
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- Article
Evaluation of a newly developed oral and maxillofacial surgical robotic platform (KD-SR-01) in head and neck surgery: a preclinical trial in porcine models.
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- International Journal of Oral Science, 2024, v. 16, n. 1, p. 1, doi. 10.1038/s41368-024-00318-8
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- Article
Effects of peeling on aqueous extraction of proteins and lipids from walnut kernels.
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- China Oils & Fats, 2021, v. 46, n. 12, p. 11, doi. 10.19902/j.cnki.zgyz.1003-7969.200729
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- Article
Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk.
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- Food Science & Technology Research, 2021, v. 27, n. 4, p. 627, doi. 10.3136/fstr.27.627
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- Article
Stable Mixed Beverage is Produced from Walnut Milk and Raw Soymilk by Homogenization with Subsequent Heating.
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- Food Science & Technology Research, 2014, v. 20, n. 3, p. 583, doi. 10.3136/fstr.20.583
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- Article
Novel strategy for the demulsification of isolated sesame oil bodies by endogenous proteases.
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- Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 11, p. 1057, doi. 10.1002/aocs.12531
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- Article
Urea-Modified Soy Globulin Proteins (7S and 11S): Effect of Wettability and Secondary Structure on Adhesion.
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- Journal of the American Oil Chemists' Society (JAOCS), 2007, v. 84, n. 9, p. 853, doi. 10.1007/s11746-007-1108-7
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- Article
Selective Extraction and Antioxidant Properties of Thiol-Containing Peptides in Soy Glycinine Hydrolysates.
- Published in:
- Molecules, 2018, v. 23, n. 8, p. 1909, doi. 10.3390/molecules23081909
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- Article
Isolation of Glycinin (11S) from Lipid-Reduced Soybean Flour: Effect of Processing Conditions on Yields and Purity.
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- Molecules, 2012, v. 17, n. 3, p. 2968, doi. 10.3390/molecules17032968
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- Article
BAOBAB (Adonsonia digitata) -THE WILD PROTEIN SIDE.
- Published in:
- Annals: Food Science & Technology, 2014, v. 15, n. 1, p. 220
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- Article
Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2333, doi. 10.1111/ijfs.15586
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- Article
Proliferative ability and accumulation of cancer stem cells in oral submucous fibrosis epithelium.
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- Oral Diseases, 2020, v. 26, n. 6, p. 1255, doi. 10.1111/odi.13347
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- Article
Chemical composition, nutritional evaluation and functional properties of Elaeagnus mollis Diels (Elaeagnus L.) seeds.
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- JSFA Reports, 2022, v. 2, n. 10, p. 500, doi. 10.1002/jsf2.84
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- Article
Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt.
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- Foods, 2024, v. 13, n. 2, p. 330, doi. 10.3390/foods13020330
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- Article
Recovery and Utilization of Pea Albumins as Acidic Emulsion Stabilizer by Complexation with Dextran Sulfate.
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- Foods, 2022, v. 11, n. 23, p. 3784, doi. 10.3390/foods11233784
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- Article