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chemistry (109) 109
metallurgy (103) 103
human necessities (88) 88
foods or foodstuffs (86) 86
their treatment, not covered by other classes (86) 86
animal and vegetable oils, fats, fatty substances and waxes (77) 77
candles (77) 77
detergents (77) 77
essential oils (77) 77
fatty acids therefrom (77) 77
perfumes (77) 77
producing, refining and preservingfats, fatty substances (77) 77
foods, foodstuffs, or non-alcoholic beverages, not covered bysubclasses a23b - a23j (30) 30
preservation of foods or foodstuffs, in general (30) 30
their preparation or treatment, e.g. cooking, modification ofnutritive qualities, physical treatment (30) 30
beer (28) 28
biochemistry (28) 28
enzymology (28) 28
microbiology (28) 28
mutation or genetic engineering (28) 28
spirits (28) 28
vinegar (28) 28
wine (28) 28
fermentation or enzyme-using processes to synthesise a desiredchemical compound or composition or to separate optical isomersfrom a racemic mixture (27) 27
dairy products, e.g. milk, butter, cheese (26) 26
making thereof (26) 26
milk or cheese substitutes (26) 26
food science & technology (25) 25
proteins (20) 20
phosphatide compositions for foodstuffs (18) 18
protein compositions for foodstuffs (18) 18
working-up proteins for foodstuffs (18) 18
organic chemistry (17) 17
performing operations (17) 17
transporting (17) 17
edible oils or fats, e.g. margarines, shortenings, cookingoils (16) 16
peptides (15) 15
index medicus (14) 14
chemistry, applied (11) 11
soybeans (11) 11
stability (11) 11
analysis (10) 10
heating (10) 10
indexing scheme relating to foods, foodstuffs or non-alcoholicbeverages (10) 10
blasting (9) 9
general tagging of cross-sectional technologies spanning over several sections of the ipc (9) 9
general tagging of new technological developments (9) 9
lighting (9) 9
mechanical engineering (9) 9
technical subjects covered by former uspc cross-reference art collections [xracs] and digests (9) 9
technologies or applications for mitigation or adaptation againstclimate change (9) 9
weapons (9) 9
food (8) 8
hydrolysis (8) 8
solubility (8) 8
soybean protein isolate (8) 8
ultrasound (8) 8
machine tools (7) 7
metal-working not otherwise provided for (7) 7
reduction of greenhouse gas [ghg] emissions, related to energygeneration, transmission or distribution (7) 7
secondary structure (7) 7
after-treatment not covered by subclasses c08b, c08c, c08f,c08g (6) 6
antioxidant activity (6) 6
article subject (6) 6
compositions based thereon (6) 6
compositions of macromolecular compounds (6) 6
extraction (6) 6
general processes of compounding (6) 6
lipids (6) 6
organic macromolecular compounds (6) 6
protein (6) 6
soy protein (6) 6
soybean oil (6) 6
their preparation or chemical working-up (6) 6
working-up (6) 6
antioxidants (5) 5
chemical properties (5) 5
chemistry, multidisciplinary (5) 5
combined operations (5) 5
emulsifying properties (5) 5
enzymes (5) 5
fluorescence (5) 5
hydrophobicity (5) 5
in-water emulsions (5) 5
isolate (5) 5
machines or engines for liquids (5) 5
or a reactive propulsive thrust, not otherwise provided for (5) 5
other working of metal (5) 5
physical-properties (5) 5
producing mechanical power (5) 5
soy protein isolate (5) 5
soybean (5) 5
surface hydrophobicity (5) 5
universal machine tools (5) 5
wind motors (5) 5
wind, spring weight and miscellaneous motors (5) 5
anthocyanins (4) 4
derivatives thereof (4) 4
electricity (4) 4
emulsification (4) 4
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Journal of Chemistry, ISSN 2090-9063, 2014, Volume 2014, pp. 1 - 10
This study investigated relationship between secondary structure and surface hydrophobicity of soy protein isolate (SPI) subjected to a thermal treatment at 70... 
GLOBULIN | TREATED SOY PROTEIN | FUNCTIONALITY | INDUCED AGGREGATION | GLYCININ | DENATURATION | INFRARED-SPECTROSCOPY | IONIC-STRENGTH | CHEMISTRY, MULTIDISCIPLINARY | SOLUBILITY | Proteins | Physiological aspects | Models | Hydrophobicity | Soybean | Structure
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 04/2020, Volume 101, p. 105575
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 06/2020, Volume 103, p. 105709
Journal Article
Separation Science and Technology, ISSN 0149-6395, 04/2017, Volume 52, Issue 6, pp. 1022 - 1030
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2016, Volume 96, Issue 5, pp. 1532 - 1540
Journal Article
ISSN 2042-6496, 12/2018, Volume 9, Issue 12, pp. 6146 - 6154
Oleosomes, which are pre-emulsified oil bodies found naturally in plants, have excellent stability, therefore making their use more popular in the food... 
Journal Article
Drying Technology, ISSN 0737-3937, 12/2019, Volume 37, Issue 16, pp. 2105 - 2115
Enzyme-assisted aqueous extraction processing (EAEP) is an environmentally friendly technology that simultaneously extracts both oil and protein. It has shown... 
enzyme-assisted aqueous extraction | polypeptide-rich powder | Soy skim | spray-drying
Journal Article
by Zhu, Y and Li, Y and Wu, CL and Teng, F and Qi, BK and Zhang, XN and Zhou, LY and Yu, GP and Wang, H and Zhang, S and Wang, ZJ and Jiang, LZ
SCIENTIFIC REPORTS, ISSN 2045-2322, 05/2019, Volume 9, Issue 1, pp. 6985 - 11
Ultrasound treatment and high-pressure homogenization were used to prepare soybean protein (SP) phosphatidylcholine (PC) nanoemulsions in this study.... 
PHYSICAL-PROPERTIES | ULTRASOUND | MULTIDISCIPLINARY SCIENCES | HIGH-PRESSURE HOMOGENIZATION | VIBRATIONS | SECONDARY STRUCTURE | LIPID INTERACTIONS | ASSOCIATION | ISOLATE | IN-WATER EMULSIONS | LECITHIN | Tyrosine | Soybeans | Emulsions | Lecithin | Tryptophan | Homogenization | Nanoemulsions | Hydrophobicity | Raman spectroscopy | Pressure | Proteins | Ultrasonic imaging | Spectrum analysis | Ultrasound
Journal Article
Food Research International, ISSN 0963-9969, 08/2014, Volume 62, pp. 595 - 601
In this study, our aim was to compare the effects of low-frequency (20kHz) ultrasonication applied at various powers (150, 300, or 450W) and for different... 
Black-bean protein isolate | Surface hydrophobicity | Ultrasound treatment | Structure | Zeta potential | Solubility | SURFACE-PROPERTIES | HIGH-PRESSURE | FOOD SCIENCE & TECHNOLOGY | PHASEOLUS-VULGARIS L | SOYBEANS | FLUORESCENCE | SEED COAT | SOY PROTEINS | BOVINE SERUM-ALBUMIN | FOOD | EXTRACT | Proteins | Legumes | Beans | Mimosaceae | Analysis | Aggregates | Ultrasonic treatment | Dispersions | Hydrophobicity | Ultrasound
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 02/2017, Volume 63, pp. 727 - 734
The present study aims to investigate the impact of ultrasonic treatment on the emulsifying property and emulsion stability of an emulsion system stabilized... 
Soybean protein isolate | Emulsion system | Sunflower oil | Lecithin | Ultrasonic treatment | PHYSICAL-PROPERTIES | HIGH-PRESSURE | OIL-EMULSIONS | FOOD SCIENCE & TECHNOLOGY | HYDROLYSIS | WHEY PROTEINS | AQUEOUS-SOLUTION | SPECTROSCOPY | CHEMISTRY, APPLIED | IN-WATER EMULSIONS | MILK | Soybean | Plant lipids
Journal Article
Molecules, ISSN 1420-3049, 12/2018, Volume 23, Issue 12, p. 3265
Journal Article
Food & Function, ISSN 2042-6496, 01/2018, Volume 9, Issue 12, pp. 6146 - 6154
Oleosomes, which are pre-emulsified oil bodies found naturally in plants, have excellent stability, therefore making their use more popular in the food... 
Soybeans | Emulsions | Stability | Digestive system | Epigallocatechin-3-gallate | Lipid peroxidation | Lipids | Gastrointestinal tract | Food production | Digestion | pH effects | Fatty acids | Food industry | Oxidation | Technologists | Food
Journal Article
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, ISSN 1000-1298, 08/2018, Volume 49, Issue 8, pp. 381 - 387
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2019
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2018, Volume 245, pp. 871 - 878
•The formation of soybean protein isolate (SPI) and anthocyanin (ANC) was studied.•SPI and ANC complexes were interacted by covalent and non-covalent... 
Soybean protein isolate | Covalent | Complexation | Anthocyanins | Non-covalent | MECHANISM | STABILITY | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKING | GREEN | ISOLATE | POLYPHENOLS | NUTRITION & DIETETICS | FLUORESCENCE | SPECTROSCOPY | CHEMISTRY, APPLIED | BINDING | BOVINE SERUM-ALBUMIN | Anthocyanin | Analysis
Journal Article