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Original Articles

Molecular understanding of heat‐induced phenomena of soybean protein

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Pages 283-322 | Published online: 03 Nov 2009

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Gonzalo G. Palazolo, Pablo A. Sobral & Jorge R. Wagner. (2016) Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates. International Journal of Food Properties 19:10, pages 2322-2337.
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Tao Wang, Zhen Tan & Zewei Sun. (2015) Low immunoreactive glycated soybean antigen proteins production: system-wide analysis of their immunogenicity in vitro and in vivo . Food and Agricultural Immunology 26:5, pages 703-716.
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Zhiyong He, Weiwei Li, Fengxian Guo, Weiyao Li, Maomao Zeng & Jie Chen. (2015) Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation. International Journal of Food Properties 18:8, pages 1817-1828.
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Bob Y. Xiang, Marian V. Simpson, Michael O. Ngadi & Benjamin K. Simpson. (2011) Effect of pulsed electric field on the rheological and colour properties of soy milk. International Journal of Food Sciences and Nutrition 62:8, pages 787-793.
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Kyoko TODA, Kazuhiro YAGASAKI & Koji TAKAHASHI. (2008) Relationship between Protein Composition and Coagulation Reactivity, Particulate Formation, and Incorporation of Lipids in Soymilk. Bioscience, Biotechnology, and Biochemistry 72:11, pages 2824-2830.
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Yuan Zhao, Guixin Qin, Zewei Sun, Xiaodong Zhang, Nan Bao, Tao Wang, Bing Zhang, Bolin Zhang, Dan Zhu & Ling Sun. (2008) Disappearance of immunoreactive glycinin and 𝛃-conglycinin in the digestive tract of piglets. Archives of Animal Nutrition 62:4, pages 322-330.
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Ying Wang, Xiuzhi Susan Sun & Donghai Wang. (2007) Effects of preheating treatment on thermal property and adhesion performance of soy protein isolates. Journal of Adhesion Science and Technology 21:15, pages 1469-1481.
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E.N. CLARE MILLS, JOHNA. JENKINS, MARCOSJ. C. ALCOCER & PETERR. SHEWRY. (2004) Structural, Biological, and Evolutionary Relationships of Plant Food Allergens Sensitizing via the Gastrointestinal Tract. Critical Reviews in Food Science and Nutrition 44:5, pages 379-407.
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S. K. Sathe. (2002) Dry Bean Protein Functionality. Critical Reviews in Biotechnology 22:2, pages 175-223.
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M. C. García, M. Torre, M. L. Marina, F. Laborda & AdelaR. Rodriquez. (1997) Composition and characterization of soyabean and related products. Critical Reviews in Food Science and Nutrition 37:4, pages 361-391.
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J. M. Aguilera & D. W. Stanley. (1993) The microstructure of food protein assemblies. Food Reviews International 9:4, pages 527-550.
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Articles from other publishers (99)

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Jinjie Yang, Bin Zhu, Jingjing Dou, Yijie Ning, Huan Wang, Yuyang Huang, Yang Li, Baokun Qi & Lianzhou Jiang. (2023) pH and ultrasound driven structure-function relationships of soy protein hydrolysate. Innovative Food Science & Emerging Technologies 85, pages 103324.
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Yue Li, Yangling Wan, Yasmeen Mamu, Xinran Liu & Shuntang Guo. (2022) Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions. Food Hydrocolloids 124, pages 107274.
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Guijiang Liang, Wenpu Chen, Xuejiao Qie, Maomao Zeng, Fang Qin, Zhiyong He & Jie Chen. (2020) Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties. Food Hydrocolloids 105, pages 105764.
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Cecilia Abirached, Alejandra Medrano, María C. Añón & Luis A. Panizzolo. (2018) Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties. Journal of the American Oil Chemists' Society 95:3, pages 313-323.
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Feng Zuo, Xingyun Peng, Xiaodi Shi & Shuntang Guo. (2016) Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality. Food Chemistry 209, pages 50-56.
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Carlos A. Manassero, Sergio R. Vaudagna, Ana María Sancho, María Cristina Añón & Francisco Speroni. (2016) Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk. Innovative Food Science & Emerging Technologies 35, pages 86-95.
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Xiu-Ting He, De-Bao Yuan, Jin-Mei Wang & Xiao-Quan Yang. (2016) Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units. Journal of the Science of Food and Agriculture 96:4, pages 1121-1131.
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Qijun Ruan, Yeming Chen, Xiangzhen Kong & Yufei Hua. (2015) Analysis Using Fluorescence Labeling and Mass Spectrometry of Disulfide-Mediated Interactions of Soy Protein When Heated. Journal of Agricultural and Food Chemistry 63:13, pages 3524-3533.
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Fengxian Guo, Youling L. XiongFang Qin, Huajun Jian, Xiaolin Huang & Jie Chen. (2015) Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses. Journal of Food Science 80:2, pages C279-C287.
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Huajun Jian, Youling L. Xiong, Fengxian Guo, Xiaolin Huang, Benu Adhikari & Jie Chen. (2014) Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments. International Journal of Food Science & Technology 49:12, pages 2529-2537.
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Takao NAGANO. (2013) Contribution of Disulfide Bonding to Viscoelastic Properties and Microstructures of 11S Globulin Gels from Soybeans: Magnesium Chloride-Induced Gels. Food Science and Technology Research 19:1, pages 51-57.
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Thushan S. Withana-Gamage & Janitha P.D. Wanasundara. (2012) Molecular modelling for investigating structure–function relationships of soy glycinin. Trends in Food Science & Technology 28:2, pages 153-167.
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S. K. Giri & S. Mangaraj. (2012) Processing Influences on Composition and Quality Attributes of Soymilk and its Powder. Food Engineering Reviews 4:3, pages 149-164.
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Amir Malaki Nik, Amanda J. Wright & Milena Corredig. (2011) Micellization of Beta‐Carotene from Soy‐Protein Stabilized Oil‐in‐Water Emulsions under In Vitro Conditions of Lipolysis. Journal of the American Oil Chemists' Society 88:9, pages 1397-1407.
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Amir Malaki Nik, Marcela Alexander, Vaino Poysa, Lorna Woodrow & Milena Corredig. (2010) Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification. Food Biophysics 6:1, pages 26-36.
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