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Journal Article
by Yang, X and Li, YL and Li, SY and Oladejo, AO and Wang, YC and Huang, SF and Zhou, CS and Wang, Y and Mao, L and Zhang, YY and Ma, HL and Ye, XF
ULTRASONICS SONOCHEMISTRY, ISSN 1350-4177, 09/2017, Volume 38, pp. 410 - 420
The effects of ultrasonic frequency mode, power density, pretreatment time and other parameters under low power density on the degree of hydrolysis (DH) of... 
Ultrasonic pretreatment | MICROWAVE | ENZYMATIC-HYDROLYSIS | CORN GLUTEN MEAL | BY-PRODUCTS | CHEMISTRY, MULTIDISCIPLINARY | FUNCTIONAL-PROPERTIES | ACOUSTICS | Defatted wheat germ | DUAL-FREQUENCY ULTRASOUND | Frequency | HIGH-INTENSITY ULTRASOUND | OPTIMIZATION | ACE inhibitory activity | ACE-INHIBITORY PEPTIDES | BETA-CONGLYCININ
Journal Article
Food Control, ISSN 0956-7135, 09/2019, Volume 103, pp. 78 - 85
Two ELISA formats (sandwich and indirect competitive) were developed to quantify β-conglycinin, a major soy allergen. Their performance was evaluated using... 
Test validation | Soy detection | β-Conglycinin | ELISA format | Allergen | Model foods | SOYBEAN PROTEINS | beta-Conglycinin | LINKED-IMMUNOSORBENT-ASSAY | FOOD SCIENCE & TECHNOLOGY | GLYCININ
Journal Article
by Han, KN and Luo, DY and Zou, Y and Dong, SY and Wan, ZL and Yang, XQ
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 02/2019, Volume 67, Issue 8, pp. 2201 - 2211
Soybean protein exhibits nutritional significance for the control of metabolic syndrome, and evidence suggests that gut microbiota are implicated in the... 
SOY PROTEIN | soybean 7S globulin | MEMBRANE | FOOD SCIENCE & TECHNOLOGY | SENSITIVITY | peptides | MODEL | gut microbiota | ALPHA'-SUBUNIT | extension region | IN-VITRO | COMMUNITY | AGRICULTURE, MULTIDISCIPLINARY | interaction | FERMENTATION | CHEMISTRY, APPLIED | lipopolysaccharide | AGGREGATION | BETA-CONGLYCININ
Journal Article
Aquaculture, ISSN 0044-8486, 01/2020, Volume 514, p. 734504
β-conglycinin is a major component of feed allergens that can cause inflammation and dysfunction of intestinal digestion and absorption in fish, but little is... 
Peritrophic membrane | β-Conglycinin | Eriocheir sinensis | N-acetylcysteine | Intestinal health | OXIDATIVE STRESS | PROTEIN | beta-Conglycinin | GLUTATHIONE SYNTHESIS | FISHERIES | FISH-MEAL | SOYBEAN-MEAL | IMMUNE-RESPONSES | MARINE & FRESHWATER BIOLOGY | ACETYL CYSTEINE | DIGESTIVE ENZYMES | GLYCINE SUPPLEMENTATION | PACIFIC WHITE SHRIMP
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 3/2014, Volume 91, Issue 3, pp. 363 - 384
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2020, Volume 100, p. 105417
The interest for partially replacing animal proteins by plant proteins is growing. However, this is challenged by the arising negative effects on textural... 
Aggregation | Gelation | Water soluble cod proteins | Mixed protein | Soy proteins | RHEOLOGICAL PROPERTIES | GELS | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | GLYCININ | NETWORK PROTEINS | GLOBULIN | TEMPERATURE | CHEMISTRY, APPLIED | IONIC-STRENGTH | BETA-CONGLYCININ
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2016, Volume 61, pp. 740 - 746
Aggregation of soy globulin was studied in salt free aqueous solution at neutral pH over a wide range of concentrations (0.3–90 g/L) and temperatures... 
Soy globulin | Kinetics | Aggregate | SPI | Light scattering | Gel | GELS | FOOD SCIENCE & TECHNOLOGY | LIGHT-SCATTERING | DENATURATION | ISOLATE | WHEY PROTEINS | HEAT | SOYBEAN PROTEINS | CHEMISTRY, APPLIED | BETA-CONGLYCININ | Hydrogen-ion concentration | Activation energy | Chemical Sciences
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2020, Volume 98, p. 105307
Soy proteins have attracted fast increasing interests to be used in food emulsion formulations, due to their good emulsifying properties. Soy -conglycinin (SC)... 
Protein aggregation | Pickering stabilization | Emulsification performance | Ethanol denaturation | Soy β-conglycinin | PROTEIN ISOLATE | LACTOGLOBULIN | FOOD SCIENCE & TECHNOLOGY | GLYCININ | DENATURATION | NANOPARTICLES | Soy beta-conglycinin | ETHANOL | CONFORMATIONAL TRANSITIONS | FABRICATION | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2019, Volume 97, p. 105216
The effects of high intensity (low-frequency) ultrasound (HIU, 80 W cm , 20 kHz for 0, 10 or 25 min) on the physicochemical properties of native, alcohol... 
Oybeans protein isolate | Heat moisture denaturation | Sonication | Cold set gel | Ethanol denaturation | PHYSICAL-PROPERTIES | FOOD SCIENCE & TECHNOLOGY | RAMAN-SPECTROSCOPY | GLYCININ | FUNCTIONAL-PROPERTIES | HEAT | CONCENTRATE | PRETREATMENT | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | BETA-CONGLYCININ | FOOD
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 05/2019, Volume 87, pp. 14 - 25
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2018, Volume 245, pp. 542 - 550
Journal Article