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Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) for Soy Protein Isolates and Concentrate: Criteria for Evaluation

Journal of agricultural and food chemistry, 2011-12, Vol.59 (23), p.12707-12712

2011

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Improvements and limitation of soy protein‐based adhesive: A review

Polymer engineering and science, 2021-10, Vol.61 (10), p.2393-2405

2021

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Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8888-8898

2013

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Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles

Journal of agricultural and food chemistry, 2020-09, Vol.68 (36), p.9796-9803

2020

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Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Journal of agricultural and food chemistry, 2014-03, Vol.62 (12), p.2644-2654

2014

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Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins

International journal of food science & technology, 2023-01, Vol.58 (1), p.323-333

2023

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Applications of soy protein hydrolysates in the emerging functional foods: a review

International journal of food science & technology, 2020-02, Vol.55 (2), p.421-428

Ashaolu, Tolulope Joshua

2020

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Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Meat science, 2013-03, Vol.93 (3), p.469-476

2013

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Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2600-2609

2011

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Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

Journal of agricultural and food chemistry, 2012-03, Vol.60 (12), p.3302-3310

2012

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Fabrication, properties and applications of soy-protein-based materials: A review

International journal of biological macromolecules, 2018-12, Vol.120 (Pt A), p.475-490

2018

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Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores

Food hydrocolloids, 2020-10, Vol.107, p.105953, Article 105953

2020

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Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics

Food chemistry, 2020-03, Vol.309, p.125718-125718, Article 125718

2020

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How does ultrasound-assisted ionic liquids (UA-ILs) pretreatment affect the functional properties of soy protein hydrolysates? A critical review

Trends in food science & technology, 2024-01, Vol.143, p.104313, Article 104313

2024

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Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

Journal of agricultural and food chemistry, 2015-04, Vol.63 (13), p.3559-3569

2015

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Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Journal of food science, 2015-02, Vol.80 (2), p.C279-C287

2015

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Soybean Bioactive Peptides and Their Functional Properties

Nutrients, 2018-09, Vol.10 (9), p.1211

2018

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Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate

Journal of agricultural and food chemistry, 2007-11, Vol.55 (24), p.9877-9882

2007

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Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing

Journal of food engineering, 2022-06, Vol.323, p.110917, Article 110917

2022

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Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

Molecules (Basel, Switzerland), 2018-12, Vol.23 (12), p.3265

2018

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Insight into the interaction and binding mechanism of a natural nonnutritive sweetener mogroside V with soybean protein isolates based on multi-spectroscopic techniques and computational simulations

Food chemistry, 2024-09, Vol.453, p.139654-139654, Article 139654

2024

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Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Journal of agricultural and food chemistry, 2009-08, Vol.57 (16), p.7576-7583

2009

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Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs

Journal of texture studies, 2023-06, Vol.54 (3), p.410-419

2023

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Biomedical applications of soy protein: A brief overview

Journal of biomedical materials research. Part A, 2016-02, Vol.104 (2), p.553-569

2016

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

Carbohydrate polymers, 2020-11, Vol.247, p.116712, Article 116712

2020

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Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) for Soy Protein Isolates and Concentrate: Criteria for Evaluation

Improvements and limitation of soy protein‐based adhesive: A review

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins

Applications of soy protein hydrolysates in the emerging functional foods: a review

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

Fabrication, properties and applications of soy-protein-based materials: A review

Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores

Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics

How does ultrasound-assisted ionic liquids (UA-ILs) pretreatment affect the functional properties of soy protein hydrolysates? A critical review

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Soybean Bioactive Peptides and Their Functional Properties

Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate

Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing

Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

Insight into the interaction and binding mechanism of a natural nonnutritive sweetener mogroside V with soybean protein isolates based on multi-spectroscopic techniques and computational simulations

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs

Biomedical applications of soy protein: A brief overview

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

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