Effect of sodium dodecyl sulfate on the conformation of soybean glycinin = Effet du dodécyl sulfate de sodium sur la conformation de la glycinine de sojaSURESHCHANDRA, B. R; APPU RAO, A. G; NARASINGA RAO, M. S et al.Journal of agricultural and food chemistry (Print). 1987, Vol 35, Num 2, pp 244-247, issn 0021-8561Article

Comparison of methods to remove endogenous iron from soy protein isolates = Comparaison des méthodes d'élimination du fer endogène dans les isolats protéiques de sojaMORR, C. V; SEO, A.Journal of food science. 1986, Vol 51, Num 4, pp 994-996, issn 0022-1147Article

Somatotropic responses to soy protein alone and as part of a mealVAN VUGHT, Anneke J. A. H; NIEUWENHUIZEN, Arie G; BRUMMER, Robert-Jan M et al.European journal of endocrinology. 2008, Vol 159, Num 1, pp 15-18, issn 0804-4643, 4 p.Article

Isolation and partial characterization of a cadmium-binding protein in soybeans from a cadmium-polluted field = Isolement et caractérisation partielle d'une protéine fixant le cadmium dans le soja provenant d'un champ pollué par du cadmiumYOSHIDA, S.Agricultural and biological chemistry. 1986, Vol 50, Num 9, pp 2273-2278, issn 0002-1369Article

The kinetics of protein precipitation by different reagents = Cinétique de la précipitation des protéines par différents réactifsCHAN, M. Y. Y; HOARE, M; DUNNILL, P et al.Biotechnology and bioengineering. 1986, Vol 28, Num 3, pp 387-393, issn 0006-3592Article

Role of electrostatic forces in the interaction of soy proteins with lysozyme = Le rôle joué par les forces électrostatiques dans les interactions entre les protéines de soja et le lysozymeDAMODARAN, S; KINSELLA, J. E.Cereal chemistry. 1986, Vol 63, Num 5, pp 381-383, issn 0009-0352Article

Use of thermodynamic linkage to study the salt-induced solubility change of soybean isolate = Utilisation des liaisons thermodynamiques pour l'étude des modifications de solubilité, induite par les sels, des isolats protéiques de sojaKUMOSINSKI, T. F.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 3, pp 669-672, issn 0021-8561Article

Macromolecular changes associated with the heat treatment of soya isolate = Modifications macromoléculaires associées au traitement thermique des isolats de sojaSHEARD, P. R; FELLOWS, A; LEDWARD, D. A et al.Journal of Food Technology. 1986, Vol 21, Num 1, pp 55-60, issn 0022-1163Article

Multi-element determination in acid-digested soy protein formulations by inductively coupled plasma-optical emission spectrometryBOA MORTE, Elane S; COSTA, Leticia M; NOBREGA, Joaquim A et al.Food additives and contaminants. 2008, Vol 25, Num 5, pp 616-621, issn 0265-203X, 6 p.Article

Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentrationPUPPO, M. C; LUPANO, C. E; ANON, M. C et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 9, pp 2356-2361, issn 0021-8561Article

Autoacylation of soy proteins = Autoacylation des protéines de sojaNISHIMURA, T; UTSUMI, S; KITO, M et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 5, pp 1266-1270, issn 0021-8561Article

Gewinnung von Antikörpern gegen Sojaprotein aus Eiern immunisierter Legehennen = Obtention d'anticorps vis-à-vis des protéines de soja à partir d'oeufs provenant de poules pondeuses immunisées = Isolation of specific antibodies against soybean protein from the eggs of immunized laying hensEICHLER, D; RUBACH, K.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 183, Num 1, pp 8-11, issn 0044-3026Article

Effects of progressive succinylation on some molecular properties of soy glycinin = Effet d'une succinylation progressive sur certaines caractéristiques moléculaires de la glycinine de sojaKIM, S. H; KINSELLA, J. E.Cereal chemistry. 1986, Vol 63, Num 4, pp 342-345, issn 0009-0352Article

Hydrophobicity of bitter peptides from soy protein hydrolysatesCHO, Myong J; UNKLESBAY, Nan; HSIEH, Fu-Hung et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 19, pp 5895-5901, issn 0021-8561, 7 p.Article

Effect of drying methods on molecular properties and functionalities of disulfide bond-cleaved soy proteinsKALAPATHY, U; HETTIARACHCHY, N. S; RHEE, K. C et al.Journal of the American Oil Chemists' Society. 1997, Vol 74, Num 3, pp 195-199, issn 0003-021XArticle

Thermodynamic incompatibility of the 11S fraction of soybean globulin and pectinate in aqueous mediumSEMENOVA, M. G; BOLOTINA, V. S; GRINBERG, V. YA et al.Food hydrocolloids. 1990, Vol 3, Num 6, pp 447-456, issn 0268-005XArticle

Effect of oxidative sulfitolysis of disulfide bonds of glycinin on solubility, surface hydrophobicity and in vitro digestibility = Effets de la sulfitolyse oxydative des liaisons disulfure de la glycinine sur sa solubilité, son hydrophobicité de surface et sa digestibilité in vitroKELLA, N. K. D; BARBEAU, W. E; KINSELLA, J. E et al.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 2, pp 251-256, issn 0021-8561Article

Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl RadicalsJING ZHAO; XIONG, Youling L; MCNEAR, Dave H et al.Journal of food science. 2013, Vol 78, Num 1-3, issn 0022-1147, C152-C159Article

Aggregation kinetics and ζ-potential of soy protein during fractionationCHONG LIU; ZI TENG; LU, Qi-Yu et al.Food research international. 2011, Vol 44, Num 5, pp 1392-1400, issn 0963-9969, 9 p.Article

EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATESHU, Xiao-Zhong; CHENG, Yong-Qiang; FAN, Jun-Feng et al.Journal of food processing and preservation. 2010, Vol 34, Num 3, pp 520-540, issn 0145-8892, 21 p.Article

Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displacement MechanismsJENKINS, David J. A; MIRRAHIMI, Arash; SRICHAIKUL, Korbua et al.The Journal of nutrition. 2010, Vol 140, Num 12, issn 0022-3166, S2302-S2311Conference Paper

Methionine is the methyl group donor for sulfite-associated methanethiol formation in isolated soy proteinsLEI, Q; BOATRIGHT, W. L.Journal of food science. 2006, Vol 71, Num 9, issn 0022-1147, C527-C531Article

Accelerated proteolysis of soy proteins during fermentation of Thua-nao inoculated with Bacillus subtilisVISESSANGUAN, Wonnop; BENJAKUL, Soottawat; POTACHAREON, Wanchern et al.Journal of food biochemistry. 2005, Vol 29, Num 4, pp 349-366, issn 0145-8884, 18 p.Article

Partial reduction of soy protein isolate disulfide bondsPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 8, pp 2001-2006, issn 0021-8561Article

Caractérisations cinétique et biochimique de la digestion et de l'absorption gastro-jéjunale de protéines de soja chez l'homme = Kinetic and biochemical caracterisations of the digestion and the gastro-jejunal absorption of soybean proteins in humansBaglieri, Agnès; Tome, D.1994, 168 p.Thesis