Showing results (31-40 of 103) with videos related to
Sort By:
Pageof 11
Food Chemistry|October 17, 2015
Behaviors of particle size and bound proteins of oil bodies in soymilk processingZunhao Yan, Luping Zhao, Xiangzhen Kong, et al.Journal of Agricultural and Food Chemistry|April 7, 2015
Release behavior of non-network proteins and its relationship to the structure of heat-induced soy protein gelsChao Wu, Yufei Hua, Yeming Chen, et al.Journal of Food Science|July 3, 2014
Macronutrients and micronutrients of soybean oil bodies extracted at different pHYeming Chen, Yanyun Cao, Luping Zhao, et al.Food Chemistry|February 3, 2016
Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysisLuping Zhao, Yeming Chen, Yajing Chen, et al.Food Chemistry|March 19, 2021
Sesame water-soluble proteins fraction contains endopeptidases and exopeptidases with high activity: A natural source for plant proteasesYeming Chen, Jinmeng Zhu, Caimeng Zhang, et al.Food Chemistry|May 12, 2017
Heat-induced inactivation mechanism of soybean Bowman-Birk inhibitorsHui He, Xingfei Li, Xiangzhen Kong, et al.Journal of the Science of Food and Agriculture|July 12, 2011
Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactorJie Cui, Xiangzhen Kong, Yufei Hua, et al.Journal of Agricultural and Food Chemistry|September 14, 2013
The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodiesLuping Zhao, Yeming Chen, Yanyun Cao, et al.Journal of Agricultural and Food Chemistry|June 29, 2017
Soybean P34 Probable Thiol Protease Probably Has Proteolytic Activity on OleosinsLuping Zhao, Xiangzhen Kong, Caimeng Zhang, et al.Food Chemistry|July 17, 2020
Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a referenceCaimeng Zhang, Yufei Hua, Xingfei Li, et al.Pageof 11