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Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans

https://doi.org/10.1021/jf00018a004
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Oxidatively induced chemical changes and interactions of mixed myosin, ?-lactoglobulin and soy 7S globulin
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Thermal transitions and dynamic gelling properties of oxidatively modified myosin, ?-lactoglobulin, soy 7S globulin and their mixtures
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Soy Proteins
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Protein‐Based Biodegradable Polymer: From Sources to Innovative Sustainable Materials for Packaging Applications
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Dual Hydrophilic‐Hydrophobic Core Architecture in Soy Glycinin Amyloid Fibrils Revealed by Cryo‐EM
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Computer‐based engineering of thermostabilized antibody fragments
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Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties
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Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds
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Rheological properties and conformational states of β‐conglycinin gels at acidic pH
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Dynamic viscoelastic properties of glycinin and β‐conglycinin gels from soybeans
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inferred← citeshttps://doi.org/10.1002/jsfa.12214openalex-snapshot
The interaction of trehalose and molten globule state soybean 11S globulin and its impact on foaming capacities
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Characterization of proteases from Irpex lacteus grown on minimally denatured soybean meal
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Effect of solution pH on solubility and some structural properties of soybean protein isolate films
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Influence of inulin/oligofructose on the acid‐induced cold aggregation and gelation of preheated soy proteins
inferred← citeshttps://doi.org/10.1002/jsfa.5950openalex-snapshot
Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR
inferred← citeshttps://doi.org/10.1002/jsfa.7184openalex-snapshot
Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub‐units
inferred← citeshttps://doi.org/10.1002/mnfr.202200883openalex-snapshot
Extension Region Domain of Soybean 7S Globulin Contributes to Serum Triglyceride‐Lowering Effect via Modulation of Bile Acids Homeostasis
inferred← citeshttps://doi.org/10.1002/ps.6375openalex-snapshot
Soybean β ‐conglycinin and catfish cutaneous mucous p22 glycoproteins deteriorate sporangial cell walls of Pseudoperonospora cubensis and suppress cucumber downy mildew
inferred← citeshttps://doi.org/10.1002/slct.74343openalex-snapshot
Exploring Interaction Pattern of Benzoic Acid as an Aromatic Ligand With Soy Protein Isolate by Experimental Analysis and Validation by Molecular Docking
inferred← citeshttps://doi.org/10.1002/vnl.21528openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-1-4615-2486-1_54openalex-snapshot
Relationship between Rheological Properties and Conformational States of 7S Globulin from Soybeans at Acidic pH
inferred← citeshttps://doi.org/10.1007/978-1-4615-2674-2_32openalex-snapshot
Physicochemical Studies on Gelation of Soybean 7S and 11s Proteins by Glucono-δ-Lactone
inferred← citeshttps://doi.org/10.1007/s00217-010-1329-0openalex-snapshot
Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins
inferred← citeshttps://doi.org/10.1007/s00217-013-2082-yopenalex-snapshot
Effect of ultrasound treatment on the wet heating Maillard reaction between β-conglycinin and maltodextrin and on the emulsifying properties of conjugates
inferred← citeshttps://doi.org/10.1007/s00217-020-03570-4openalex-snapshot
Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food
inferred← citeshttps://doi.org/10.1007/s10068-016-0135-2openalex-snapshot
Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork
inferred← citeshttps://doi.org/10.1007/s10068-016-0229-xopenalex-snapshot
Antibacterial characteristics of glycinin basic polypeptide against Staphylococcus aureus
inferred← citeshttps://doi.org/10.1007/s10068-025-01986-wopenalex-snapshot
Optimization of forward extraction and functional properties of soy 11S globulin by reverse micelles with chaotropic agents
inferred← citeshttps://doi.org/10.1007/s10327-016-0686-3openalex-snapshot
Inhibition of Penicillium digitatum in vitro and in postharvest orange fruit by a soy protein fraction containing mainly β-conglycinin
inferred← citeshttps://doi.org/10.1007/s10600-006-0017-6openalex-snapshot
Isolation and Identification of Peptides from Soy 11S-Globulin with Hypocholesterolemic Activity
inferred← citeshttps://doi.org/10.1007/s10616-022-00565-9openalex-snapshot
Functional improvements in β-conglycinin by edible bioconjugation with carboxymethyl dextran
inferred← citeshttps://doi.org/10.1007/s10616-022-00568-6openalex-snapshot
Functional improvements in β-conglycinin by preparing edible bioconjugates with ε-polylysine and dextran
inferred← citeshttps://doi.org/10.1007/s10616-024-00664-9openalex-snapshot
Functional improvements in β-conglycinin by preparing bioconjugates with carboxymethyl cellulose
inferred← citeshttps://doi.org/10.1007/s10616-025-00781-zopenalex-snapshot
Functional improvements in β-conglycinin by conjugation with pectin by the Maillard reaction
inferred← citeshttps://doi.org/10.1007/s10930-021-09990-9openalex-snapshot
Separation of Storage Proteins (7S and 11S) from Soybean Seed, Meals and Protein Isolate Using an Optimized Method Via Comparison of Yield and Purity
inferred← citeshttps://doi.org/10.1007/s11033-009-9515-5openalex-snapshot
Study of the factors affecting the extraction of soybean protein by reverse micelles
inferred← citeshttps://doi.org/10.1007/s11483-018-9561-4openalex-snapshot
Antifungal Actions of Glycinin Basic Peptide against Aspergillus niger through the Collaborative Damage to Cell Membrane and Mitochondria
inferred← citeshttps://doi.org/10.1007/s11694-022-01476-1openalex-snapshot
Comparative effects of extraction methods on functional and structural features of subunits from 11S soy protein fraction
inferred← citeshttps://doi.org/10.1007/s11694-024-02923-xopenalex-snapshot
Effect of different polysaccharide glycosylation on the structural properties of black bean 7S globulin
inferred← citeshttps://doi.org/10.1007/s11694-026-04324-8openalex-snapshot
Characterization of the water/oil-holding, interfacial, and gelling properties of the fractionated soybean protein products generated in the absence and presence of CaCl2
inferred← citeshttps://doi.org/10.1007/s11746-002-0448-zopenalex-snapshot
The effect of the N‐linked glycans on structural features and physicochemical functions of soybean β‐conglycinin homotrimers
inferred← citeshttps://doi.org/10.1007/s11746-003-0735-8openalex-snapshot
Functional properties of soy protein fractions produced using a pilot plant‐scale process
inferred← citeshttps://doi.org/10.1007/s11746-006-1017-1openalex-snapshot
Characterization of Fractionated Soy Proteins Produced by a New Simplified Procedure
inferred← citeshttps://doi.org/10.1007/s11746-006-1031-3openalex-snapshot
Preparation of Glycinin and β‐Conglycinin from High‐Sucrose/Low‐Stachyose Soybeans
inferred← citeshttps://doi.org/10.1007/s11746-006-1033-1openalex-snapshot
Effect of Extraction and Precipitation Conditions During Soybean Protein Isolate Production on the Genistein Series Content
inferred← citeshttps://doi.org/10.1007/s11746-007-1050-8openalex-snapshot
Fate of Phytic Acid in Producing Soy Protein Ingredients
inferred← citeshttps://doi.org/10.1007/s11746-009-1367-6openalex-snapshot
Fractionation of Soybean Globulins Using Ca2+ and Mg2+: A Comparative Analysis
inferred← citeshttps://doi.org/10.1007/s11746-010-1583-0openalex-snapshot
An Improved Isolation Method of Soy β‐Conglycinin Subunits and Their Characterization
inferred← citeshttps://doi.org/10.1007/s11746-012-2029-7openalex-snapshot
A Dynamic Light Scattering Study on the Complex Assembly of Glycinin Soy Globulin in Aqueous Solutions
inferred← citeshttps://doi.org/10.1007/s11746-014-2457-7openalex-snapshot
Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two‐Step Fractionation Process
inferred← citeshttps://doi.org/10.1007/s11746-015-2657-9openalex-snapshot
XRD, SEM, and XPS Analysis of Soybean Protein Powders Obtained Through Extraction Involving Reverse Micelles
inferred← citeshttps://doi.org/10.1007/s11746-999-0057-8openalex-snapshot
Plastic performance of soybean protein components
inferred← citeshttps://doi.org/10.1007/s11746-999-0233-xopenalex-snapshot
Pilot‐plant fractionation of soybean glycinin and β‐conglycinin
inferred← citeshttps://doi.org/10.1007/s11947-024-03557-zopenalex-snapshot
Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens
inferred← citeshttps://doi.org/10.1007/s11947-024-03562-2openalex-snapshot
Self-Assembled Protein Micelles for Encapsulation of Docosahexaenoic Acid (DHA): The Improvement of Bioaccessibility and Lipid-Lowering Activity
inferred← citeshttps://doi.org/10.1007/s12010-011-9298-8openalex-snapshot
Analysis of the Amino Acids of Soy Globulins by AOT Reverse Micelles and Aqueous Buffer
inferred← citeshttps://doi.org/10.1007/s12161-010-9162-4openalex-snapshot
Conformation Analysis of Soybean Protein in Reverse Micelles by Circular Dichroism Spectroscopy
inferred← citeshttps://doi.org/10.1007/s12161-017-0800-yopenalex-snapshot
Establishment of a Lateral Flow Colloidal Gold Immunoassay Strip for the Rapid Detection of Soybean Allergen β-Conglycinin
inferred← citeshttps://doi.org/10.1007/s12602-013-9134-2openalex-snapshot
Extent and Mode of Action of Cationic Legume Proteins against Listeria monocytogenes and Salmonella Enteritidis
inferred← citeshttps://doi.org/10.1007/s13197-017-2972-2openalex-snapshot
High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin
inferred← citeshttps://doi.org/10.1007/s13197-018-3425-2openalex-snapshot
Optimization of AOT reversed micelle forward extraction of 7S globulin subunits from soybean proteins
inferred← citeshttps://doi.org/10.1007/s13197-019-03723-8openalex-snapshot
Pulse proteins: secondary structure, functionality and applications
inferred← citeshttps://doi.org/10.1016/b978-0-12-815663-6.00010-0openalex-snapshot
Nanostructures of soy proteins for encapsulation of food bioactive ingredients
inferred← citeshttps://doi.org/10.1016/b978-044450178-3/50055-xopenalex-snapshot
Rheological studies on preheated β-conglycinin and glycinin
inferred← citeshttps://doi.org/10.1016/b978-1-78242-333-1.00011-5openalex-snapshot
Texture modification of soy-based products
inferred← citeshttps://doi.org/10.1016/b978-1-893997-64-6.50011-1openalex-snapshot
Soybean Proteins
inferred← citeshttps://doi.org/10.1016/b978-1-893997-64-6.50022-6openalex-snapshot
Soy Protein Products, Processing, and Utilization
inferred← citeshttps://doi.org/10.1016/j.cej.2025.159881openalex-snapshot
Controllable supramolecular self-assembly of proteins mediated by metal-polyphenols: Characteristics and their applications on encapsulating hydrophobic small molecules
inferred← citeshttps://doi.org/10.1016/j.chroma.2013.09.014openalex-snapshot
Structural characterization of the N-glycosylation of individual soybean β-conglycinin subunits
inferred← citeshttps://doi.org/10.1016/j.chroma.2014.02.059openalex-snapshot
Development of a capillary high performance liquid chromatography–ion trap-mass spectrometry method for the determination of VLIVP antihypertensive peptide in soybean crops
inferred← citeshttps://doi.org/10.1016/j.cis.2021.102402openalex-snapshot
Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles
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Protein physical state in meat analogue processing
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2007.01.030openalex-snapshot
Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength
inferred← citeshttps://doi.org/10.1016/j.colsurfa.2022.130064openalex-snapshot
How does soy 7S globulin influence the thermo-responsive fibration process of methylcellulose chains in aqueous solutions?
inferred← citeshttps://doi.org/10.1016/j.colsurfb.2011.03.044openalex-snapshot
Surface characterization of 7S and 11S globulin powders from soy protein examined by X-ray photoelectron spectroscopy and scanning electron microscopy
inferred← citeshttps://doi.org/10.1016/j.colsurfb.2011.12.002openalex-snapshot
Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy
inferred← citeshttps://doi.org/10.1016/j.compositesb.2021.109533openalex-snapshot
Soybean protein isolate/chitosan composite microcarriers for expansion and osteogenic differentiation of stem cells
inferred← citeshttps://doi.org/10.1016/j.crfs.2025.101000openalex-snapshot
Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions
inferred← citeshttps://doi.org/10.1016/j.fbio.2023.102826openalex-snapshot
Development of controlled-release soy β-conglycinin nanoparticles containing curcumin using genipin as crosslinker
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106383openalex-snapshot
Soybean 7S protein/calcium phosphate complexes for enhanced probiotic delivery and gut microbial regulation
inferred← citeshttps://doi.org/10.1016/j.fbp.2014.07.009openalex-snapshot
Effects of sodium bis(2-ethylhexyl) sulfo succinate (AOT) reverse micelles on physicochemical properties of soy protein
inferred← citeshttps://doi.org/10.1016/j.fbp.2015.03.009openalex-snapshot
Optimization of arachin extraction from defatted peanut (Arachis hypogaea) cakes and effects of ultra-high pressure (UHP) treatment on physiochemical properties of arachin
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Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels
inferred← citeshttps://doi.org/10.1016/j.focha.2022.100115openalex-snapshot
Elucidation of a new fractionation method to understand the protein composition of soybean seeds
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Effect of metal types on the controllable supramolecular self-assembly of protein-polyphenol conjugates and their carrier capabilities
inferred← citeshttps://doi.org/10.1016/j.foodchem.2004.06.027openalex-snapshot
Aggregation profile of 11S, 7S and 2S coagulated with GDL
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.05.054openalex-snapshot
Abundant proteins associated with lecithin in soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.07.017openalex-snapshot
Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.11.001openalex-snapshot
Thermal stability of soy protein isolate and hydrolysate ingredients
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.03.040openalex-snapshot
Functional properties of protein isolates from soybeans stored under various conditions
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.04.026openalex-snapshot
Effects of AOT reverse micelle on properties of soy globulins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.02.028openalex-snapshot
Effect of reverse micelle on conformation of soy globulins: A Raman study
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.06.081openalex-snapshot
Improved emulsifying properties of soy proteins by acylation with saturated fatty acids
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.05.111openalex-snapshot
A rheological characterisation of mashed potatoes enriched with soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.06.015openalex-snapshot
Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.01.103openalex-snapshot
Proposal of mechanism of the freeze–thaw fractionation of 7S and 11S globulins in soymilk
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.10.072openalex-snapshot
Fractionation and characterization of soy β-conglycinin–dextran conjugates via macromolecular crowding environment and dry heating
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.01.011openalex-snapshot
Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.05.086openalex-snapshot
Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.10.137openalex-snapshot
Effects of succinylation on the structure and thermal aggregation of soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.03.152openalex-snapshot
The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.06.108openalex-snapshot
Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.08.039openalex-snapshot
Distribution and effects of natural selenium in soybean proteins and its protective role in soybean β-conglycinin (7S globulins) under AAPH-induced oxidative stress
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.12.067openalex-snapshot
In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129052openalex-snapshot
Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129420openalex-snapshot
Characterization of iron reducibility of soy protein amyloid fibrils and their applications in iron fortification
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131378openalex-snapshot
A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133484openalex-snapshot
An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134774openalex-snapshot
Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140141openalex-snapshot
The potential of glycinin basic peptide derived from soybean as a promising candidate for the natural food additive and preservative: A review
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142285openalex-snapshot
Chemical characterization and DPP IV inhibitory capacity of purified adzuki bean β-vignin digest in comparison to soybean β-conglycinin and in vitro effect of β-vignin on diabetic-related outcomes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142463openalex-snapshot
Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.143019openalex-snapshot
Identification and quantification of soybean 11S and 7S globulins using RP-UPLC
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.143270openalex-snapshot
Interaction of rice glutelin with soybean 7S globulin formed co-assemblies with improved functional properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.145805openalex-snapshot
Soybean 7S globulin and rice proteins form network structures: A comprehensive study of rice dough and rice bread
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2004.04.011openalex-snapshot
Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2007.01.019openalex-snapshot
FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2008.03.011openalex-snapshot
Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2008.06.007openalex-snapshot
Interactions between whey soybean protein (WSP) and beta-conglycinin (7S) during the formation of protein particles at elevated temperatures
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2008.11.008openalex-snapshot
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2009.02.014openalex-snapshot
Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2009.08.009openalex-snapshot
Rheological investigation of soy protein hydrogels induced by Maillard-type reaction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2010.07.005openalex-snapshot
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2010.10.001openalex-snapshot
Effect of γ-polyglutamate on the rheological properties and microstructure of tofu
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2011.03.001openalex-snapshot
Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2011.06.005openalex-snapshot
A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.01.006openalex-snapshot
Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.03.001openalex-snapshot
Proteomic profiling of the coagulation of soymilk proteins induced by magnesium chloride
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.10.003openalex-snapshot
Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.11.017openalex-snapshot
FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.11.031openalex-snapshot
The role of glycinin in the formation of gel-like soy protein-stabilized emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.03.001openalex-snapshot
Cold-set gelation of high pressure-treated soybean proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.08.019openalex-snapshot
Inactivation of bacterial proteases and foodborne pathogens in condensed globular proteins following application of high pressure
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.04.034openalex-snapshot
Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.07.007openalex-snapshot
Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.07.024openalex-snapshot
Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.07.028openalex-snapshot
Structural modification in condensed soy glycinin systems following application of high pressure
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.11.004openalex-snapshot
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.04.012openalex-snapshot
Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.04.025openalex-snapshot
Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.12.007openalex-snapshot
Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.06.031openalex-snapshot
Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.09.031openalex-snapshot
Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.01.012openalex-snapshot
Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.01.042openalex-snapshot
Novel soy β-conglycinin nanoparticles by ethanol-assisted disassembly and reassembly: Outstanding nanocarriers for hydrophobic nutraceuticals
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.01.053openalex-snapshot
Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105307openalex-snapshot
Improving the emulsification of soy β-conglycinin by alcohol-induced aggregation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105417openalex-snapshot
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105672openalex-snapshot
Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106145openalex-snapshot
Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106383openalex-snapshot
Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106519openalex-snapshot
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107247openalex-snapshot
Sodium chloride-programmed phase transition of β-conglycinin/lysozyme electrostatic complexes from amorphous precipitates to complex coacervates
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107261openalex-snapshot
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107342openalex-snapshot
New insights into the NaCl impact on emulsifying properties of globular proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107539openalex-snapshot
Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107715openalex-snapshot
Characterization of structural and functional properties of soybean 11S globulin during the renaturation after the guanidine hydrochloride denaturation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108523openalex-snapshot
Molecular interactions between soybean glycinin (11S) and genistein using spectroscopic and in silico analyses
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108627openalex-snapshot
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108694openalex-snapshot
The role of β-subunit in emulsifying performance of β-conglycinin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108716openalex-snapshot
Structural properties of meat analogue with added konjac gels
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108769openalex-snapshot
Effects of CaCl2 concentration on fibrils formation and characteristics of soybean protein isolate and β-conglycinin/glycinin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109395openalex-snapshot
Kinetics of dissolution and Transglutaminase (TGase)-catalyzed polymerization of soy proteins from the soy meal suspension
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109906openalex-snapshot
Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110017openalex-snapshot
Soy conglycinin amyloid fibril and chitosan complex scaffold for cultivated meat application
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110394openalex-snapshot
Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110660openalex-snapshot
Plant protein-based complex coacervation via protein deamidation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110779openalex-snapshot
Microcapsules with condensates and liposomes composite membranes fabricated via soy protein simple coacervation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111290openalex-snapshot
The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111675openalex-snapshot
Reduction of soy protein allergen content in soymilk by protein-polysaccharide nanoparticle complexation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.111976openalex-snapshot
Rheological evidence for asymmetric phase separation mechanisms in soy glycinin's reentrant coacervation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112567openalex-snapshot
From gels to high-moisture extrudates: pH and 11S:7S globulin ratio govern multiscale structure formation
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112759openalex-snapshot
Effect of heat treatment on the molecular interactions and co-aggregation of pea protein fractions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113029openalex-snapshot
Basic subunit of almond protein as superior amyloidogenic building block for acidic food applications
inferred← citeshttps://doi.org/10.1016/j.foodres.2004.04.004openalex-snapshot
Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties
inferred← citeshttps://doi.org/10.1016/j.foodres.2005.06.004openalex-snapshot
Formation and properties of glycinin-rich and β-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase
inferred← citeshttps://doi.org/10.1016/j.foodres.2007.11.009openalex-snapshot
Rheological properties of κ-carrageenan and soybean glycinin mixed gels
inferred← citeshttps://doi.org/10.1016/j.foodres.2008.04.009openalex-snapshot
Glycopeptide derived from soybean β-conglycinin inhibits the adhesion of Escherichia coli and Salmonella to human intestinal cells
inferred← citeshttps://doi.org/10.1016/j.foodres.2008.10.004openalex-snapshot
Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts
inferred← citeshttps://doi.org/10.1016/j.foodres.2009.02.005openalex-snapshot
Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin
inferred← citeshttps://doi.org/10.1016/j.foodres.2009.03.003openalex-snapshot
Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin
inferred← citeshttps://doi.org/10.1016/j.foodres.2009.04.018openalex-snapshot
Soybean β-conglycinin constituent subunits: Isolation, solubility and amino acid composition
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.03.022openalex-snapshot
Effects of calcium and high pressure on soybean proteins: A calorimetric study
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.04.005openalex-snapshot
Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.07.011openalex-snapshot
The effect of glycosylation with dextran chains of differing lengths on the thermal aggregation of β-conglycinin and glycinin
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.08.001openalex-snapshot
Maillard-Type Cross-Linked Soy Protein Hydrogels as Devices for the Release of Ionic Compounds: An In Vitro Study
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.11.030openalex-snapshot
Improvement of heat-induced fibril assembly of soy β-conglycinin (7S Globulins) at pH 2.0 through electrostatic screening
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.09.001openalex-snapshot
Characterization of soy β-conglycinin–dextran conjugate prepared by Maillard reaction in crowded liquid system
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