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Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.)

International journal of molecular sciences, 2012-02, Vol.13 (2), p.1561-1581

2012

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Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents

Food chemistry, 2014-08, Vol.156, p.14-22

2014

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Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs

Food hydrocolloids, 2016-12, Vol.61, p.685-694

2016

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Amino acid composition, molecular weight distribution and gel electrophoresis of walnut (Juglans regia L.) proteins and protein fractionations

International journal of molecular sciences, 2014-01, Vol.15 (2), p.2003-2014

2014

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Improvement of soybean product flavor and quality as affected by extraction of soybean oil bodies based on a soymilk model system

International journal of food properties, 2021-01, Vol.24 (1), p.895-905

2021

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Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation

International journal of food properties, 2021-01, Vol.24 (1), p.192-202

2021

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Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2021-07, Vol.27 (4), p.627-637

2021

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The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them

Food chemistry, 2015-06, Vol.177, p.288-294

2015

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Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk

Food Science and Technology Research, 2021, Vol.27(4), pp.627-637

2021

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Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing

Food chemistry, 2014-07, Vol.154, p.108-116

2014

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Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds

RSC advances, 2019-01, Vol.9 (6), p.296-2918

2019

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Oxidative modification of soy protein by peroxyl radicals

Food chemistry, 2009-09, Vol.116 (1), p.295-301

2009

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Behaviors of particle size and bound proteins of oil bodies in soymilk processing

Food chemistry, 2016-03, Vol.194, p.881-890

2016

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The Integral and Extrinsic Bioactive Proteins in the Aqueous Extracted Soybean Oil Bodies

Journal of agricultural and food chemistry, 2013-10, Vol.61 (40), p.9727-9733

2013

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New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding

Food Chemistry: X, 2023-12, Vol.20, p.100892-100892, Article 100892

2023

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Soybean P34 Probable Thiol Protease Probably Has Proteolytic Activity on Oleosins

Journal of agricultural and food chemistry, 2017-07, Vol.65 (28), p.5741-5750

2017

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Comparative Studies on Sulfhydryl Determination of Soy Protein Using Two Aromatic Disulfide Reagents and Two Fluorescent Reagents

Journal of agricultural and food chemistry, 2013-03, Vol.61 (11), p.2661-2668

2013

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Macronutrients and Micronutrients of Soybean Oil Bodies Extracted at Different pH

Journal of food science, 2014-07, Vol.79 (7), p.C1285-C1291

2014

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Adsorption of soy isoflavones by activated carbon: Kinetics, thermodynamics and influence of soy oligosaccharides

Chemical engineering journal (Lausanne, Switzerland : 1996), 2013-01, Vol.215-216 (15), p.113-121

2013

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Solubilization of proteins in extracted oil bodies by SDS: A simple and efficient protein sample preparation method for Tricine–SDS–PAGE

Food chemistry, 2015-08, Vol.181, p.179-185

2015

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Structural modification of soy protein by the lipid peroxidation product malondialdehyde

Journal of the science of food and agriculture, 2009-06, Vol.89 (8), p.1416-1423

2009

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Enzymatic preparation of immunomodulating hydrolysates from soy proteins

Bioresource technology, 2008-12, Vol.99 (18), p.8873-8879

2008

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Soybean Whey Protein/Chitosan Complex Behavior and Selective Recovery of Kunitz Trypsin Inhibitor

Journal of agricultural and food chemistry, 2014-07, Vol.62 (29), p.7279-7286

2014

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Heavy metal complexation of thiol-containing peptides from soy glycinin hydrolysates

International journal of molecular sciences, 2015-04, Vol.16 (4), p.8040-8058

2015

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Identification of a BRAF/PA28γ/MEK1 signaling axis and its role in epithelial-mesenchymal transition in oral submucous fibrosis

Cell death & disease, 2022-08, Vol.13 (8), p.701-12, Article 701

2022

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Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.)

Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents

Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs

Amino acid composition, molecular weight distribution and gel electrophoresis of walnut (Juglans regia L.) proteins and protein fractionations

Improvement of soybean product flavor and quality as affected by extraction of soybean oil bodies based on a soymilk model system

Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation

Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk

The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them

Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk

Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing

Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds

Oxidative modification of soy protein by peroxyl radicals

Behaviors of particle size and bound proteins of oil bodies in soymilk processing

The Integral and Extrinsic Bioactive Proteins in the Aqueous Extracted Soybean Oil Bodies

New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding

Soybean P34 Probable Thiol Protease Probably Has Proteolytic Activity on Oleosins

Comparative Studies on Sulfhydryl Determination of Soy Protein Using Two Aromatic Disulfide Reagents and Two Fluorescent Reagents

Macronutrients and Micronutrients of Soybean Oil Bodies Extracted at Different pH

Adsorption of soy isoflavones by activated carbon: Kinetics, thermodynamics and influence of soy oligosaccharides

Solubilization of proteins in extracted oil bodies by SDS: A simple and efficient protein sample preparation method for Tricine–SDS–PAGE

Structural modification of soy protein by the lipid peroxidation product malondialdehyde

Enzymatic preparation of immunomodulating hydrolysates from soy proteins

Soybean Whey Protein/Chitosan Complex Behavior and Selective Recovery of Kunitz Trypsin Inhibitor

Heavy metal complexation of thiol-containing peptides from soy glycinin hydrolysates

Identification of a BRAF/PA28γ/MEK1 signaling axis and its role in epithelial-mesenchymal transition in oral submucous fibrosis

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