Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Journal of Agricultural and Food Chemistry ◽

10.1021/jf901585n ◽

2009 ◽

Vol 57 (16) ◽

pp. 7576-7583 ◽

Author(s):

Jiang Jiang ◽

Jie Chen ◽

Youling L. Xiong

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

Alkaline Ph ◽

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Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Food Hydrocolloids ◽

10.1016/s0268-005x(01)00023-6 ◽

2001 ◽

Vol 15 (3) ◽

pp. 263-269 ◽

Author(s):

E Molina ◽

A Papadopoulou ◽

D.A Ledward

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

7S And 11S Globulins ◽

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pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

Journal of Agricultural and Food Chemistry ◽

10.1021/jf101045b ◽

2010 ◽

Vol 58 (13) ◽

pp. 8035-8042 ◽

Author(s):

Jiang Jiang ◽

Youling L. Xiong ◽

Jie Chen

Keyword(s):

Thermal Stability ◽

Soy Protein ◽

Salt Concentration ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Temperature Conditions ◽

Ph Shifting ◽

Thermal Stability Of

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Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.5b01331 ◽

2015 ◽

Vol 63 (19) ◽

pp. 4853-4861 ◽

Author(s):

Qian Liu ◽

Rui Geng ◽

Juyang Zhao ◽

Qian Chen ◽

Baohua Kong

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Textural Properties ◽

Protein Isolate ◽

Acid Ph ◽

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Foaming and emulsifying properties of soy protein isolate and hydrolysates in skin and hair care products

Journal of Surfactants and Detergents ◽

10.1007/s11743-998-0026-2 ◽

1998 ◽

Vol 1 (2) ◽

pp. 241-246 ◽

Author(s):

Wu Wu ◽

N. S. Hettiarachchy

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

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Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2019.104748 ◽

2019 ◽

Vol 59 ◽

pp. 104748 ◽

Author(s):

Xiaobin Ma ◽

Tianyi Yan ◽

Furong Hou ◽

Weijun Chen ◽

Song Miao ◽

...

Keyword(s):

Structural Properties ◽

Soy Protein ◽

High Intensity ◽

Soy Protein Isolate ◽

Ultrasonic Field ◽

Protein Isolate ◽

Emulsifying Properties ◽

Citrus Pectin ◽

Physicochemical And Structural Properties

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Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Food & Function ◽

10.1039/d1fo01604k ◽

2021 ◽

Author(s):

Hekai Zhao ◽

Shengnan Wang ◽

Guilan Zhao ◽

Yangyang Li ◽

Xiulin Liu ◽

...

Keyword(s):

Ir Spectroscopy ◽

Zeta Potential ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

Oil In Water ◽

Ft Ir ◽

Ft Ir Spectroscopy

Non-covalent complexes (SPIF/SSPS) between soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated...

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Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products

LWT ◽

10.1016/j.lwt.2021.112328 ◽

2021 ◽

pp. 112328 ◽

Author(s):

Yuqin Jiang ◽

Zhaojun Wang ◽

Zhiyong He ◽

Maomao Zeng ◽

Fang Qin ◽

...

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

Induced Aggregation

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Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate

Food and Bioproducts Processing ◽

10.1016/j.fbp.2020.07.021 ◽

2020 ◽

Vol 123 ◽

pp. 419-426

Author(s):

Liurong Huang ◽

Wenxue Zhang ◽

Xiaona Ding ◽

Zhengfen Wu ◽

Yunliang Li

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

Dual Frequency ◽

Energy Irradiation ◽

Frequency Ultrasound

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Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature, short-time dry-heating Maillard reaction

International Journal of Food Science & Technology ◽

10.1111/ijfs.12323 ◽

2013 ◽

Vol 49 (2) ◽

pp. 460-467 ◽

Author(s):

Jinbo Zhang ◽

Nana Wu ◽

Ting Lan ◽

Xiaoquan Yang

Keyword(s):

High Temperature ◽

Maillard Reaction ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

High Temperature Short Time ◽

Dry Heating ◽

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Correlation between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates Based on pH Treatment

10.22541/au.159352744.44114893 ◽

2020 ◽

Author(s):

Qiang Cui ◽

Rui Li ◽

Anqi Zhang ◽

Xibo Wang ◽

Lianzhou Jiang

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

Molecular Flexibility

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