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Advance in dietary polyphenols as dipeptidyl peptidase-IV inhibitors to alleviate type 2 diabetes mellitus: aspects from structure-activity relationship and characterization methods

Critical reviews in food science and nutrition, 2023, Vol.63 (19), p.3452-3467

2023

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Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications

Critical reviews in food science and nutrition, 2023-06, Vol.63 (15), p.2521-2543

2023

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Stability and digestibility of encapsulated lycopene in different emulsion systems stabilized by acid‐modified soybean lipophilic protein

Journal of the science of food and agriculture, 2022-10, Vol.102 (13), p.6146-6155

2022

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Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function

Ultrasonics sonochemistry, 2024-07, Vol.107, p.106934, Article 106934

2024

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Effects of ultrasonic treatment on the structural and functional properties of cactus (Opuntia ficus-indica) seed protein

Ultrasonics sonochemistry, 2023-07, Vol.97, p.106465-106465, Article 106465

2023

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Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates

International journal of food science & technology, 2020-10, Vol.55 (10), p.3315-3326

2020

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Effects of homogeneous and ultrasonic treatment on casein/phosphatidylcholine complex-emulsions: Stability and bioactivity insights

Ultrasonics sonochemistry, 2023-07, Vol.97, p.106457-106457, Article 106457

2023

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Foodomics revealed the effects of ultrasonic extraction on the composition and nutrition of cactus fruit (Opuntia ficus-indica) seed oil

Ultrasonics sonochemistry, 2023-07, Vol.97, p.106459-106459, Article 106459

2023

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Effects of ultrasound on the structure and physical properties of black bean protein isolates

Food research international, 2014-08, Vol.62, p.595-601

2014

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Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions

Journal of the science of food and agriculture, 2021-01, Vol.101 (1), p.262-271

2021

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Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein

Journal of food science, 2022-01, Vol.87 (1), p.165-177

2022

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Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

Journal of food science, 2021-01, Vol.86 (1), p.206-214

2021

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Effect of pH on the structure and emulsification properties of ultrasonicated water‐soluble protein from Moringa oleifera seed

International journal of food science & technology, 2024-01, Vol.59 (1), p.627-638

2024

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Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

Journal of chemistry, 2014-01, Vol.2014 (2014), p.1-10

2014

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Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

International journal of food science & technology, 2022-07, Vol.57 (7), p.3944-3954

2022

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Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport

Journal of functional foods, 2018-03, Vol.42, p.298-305

2018

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Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion

International journal of food science & technology, 2021-12, Vol.56 (12), p.6719-6731

2021

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Ultrasound-assisted alkali removal of proteins from wastewater generated during oil bodies extraction

Ultrasonics sonochemistry, 2023-06, Vol.96, p.106436-106436, Article 106436

2023

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Phytochemicals in Soybeans: Bioactivity and Health Benefits

1, 2022

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Development of high‐internal‐phase emulsions stabilized by soy protein isolate–dextran complex for the delivery of quercetin

Journal of the science of food and agriculture, 2022-11, Vol.102 (14), p.6273-6284

2022

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Thermally treated soya bean oleosomes: the changes in their stability and associated proteins

International journal of food science & technology, 2020-01, Vol.55 (1), p.229-238

2020

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Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion

Food & function, 2020-05, Vol.11 (5), p.3800-3810

2020

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The synergistic effect of epigallocatechin-3-gallate and quercetin co-loaded hydrogel beads on inflammatory bowel disease

Food & function, 2023-05, Vol.14 (1), p.4539-4551

2023

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Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment

Ultrasonics sonochemistry, 2023-05, Vol.95, p.106403-106403, Article 106403

2023

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Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH

Food research international, 2017-10, Vol.100 (Pt 1), p.551-557

2017

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Advance in dietary polyphenols as dipeptidyl peptidase-IV inhibitors to alleviate type 2 diabetes mellitus: aspects from structure-activity relationship and characterization methods

Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications

Stability and digestibility of encapsulated lycopene in different emulsion systems stabilized by acid‐modified soybean lipophilic protein

Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function

Effects of ultrasonic treatment on the structural and functional properties of cactus (Opuntia ficus-indica) seed protein

Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates

Effects of homogeneous and ultrasonic treatment on casein/phosphatidylcholine complex-emulsions: Stability and bioactivity insights

Foodomics revealed the effects of ultrasonic extraction on the composition and nutrition of cactus fruit (Opuntia ficus-indica) seed oil

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions

Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein

Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

Effect of pH on the structure and emulsification properties of ultrasonicated water‐soluble protein from Moringa oleifera seed

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport

Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion

Ultrasound-assisted alkali removal of proteins from wastewater generated during oil bodies extraction

Phytochemicals in Soybeans: Bioactivity and Health Benefits

Development of high‐internal‐phase emulsions stabilized by soy protein isolate–dextran complex for the delivery of quercetin

Thermally treated soya bean oleosomes: the changes in their stability and associated proteins

Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion

The synergistic effect of epigallocatechin-3-gallate and quercetin co-loaded hydrogel beads on inflammatory bowel disease

Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment

Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH

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