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EGCG与β-伴大豆球蛋白/大豆球蛋白相互作用对蛋白质结构的影响
EGCG与β-伴大豆球蛋白/大豆球蛋白相互作用对蛋白质结构的影响
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EGCG与β-伴大豆球蛋白/大豆球蛋白相互作用对蛋白质结构的影响

黄国 ; 田泽鹏 ; 薛丽莹 ; 陈骐 ; 王迪 ; 衣艳娇 ; 李萌 ; 孙书境 ; 隋晓楠

食品科学, 2022-06, Vol.43 (12), p.1-9 [Periódico revisado por pares]

东北农业大学食品学院,黑龙江哈尔滨 150030%东北农业大学生命科学学院,黑龙江哈尔滨 150030

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2
Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating
Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating
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Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating

Murakami, Kazuya ; Matsuno, Masayuki ; Shimoyamada, Makoto

Journal of food process engineering, 2023-12, Vol.46 (12), p.n/a [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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3
Interaction of Isoflavones with β-Conglycinin and Its Effect on the Structure and Potential Allergenicity of Their Complex
Interaction of Isoflavones with β-Conglycinin and Its Effect on the Structure and Potential Allergenicity of Their Complex
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Interaction of Isoflavones with β-Conglycinin and Its Effect on the Structure and Potential Allergenicity of Their Complex

DENG Wen, LIAO Yaru, HUANG Liheng, YANG Anshu, CHEN Hongbing

Shípĭn kēxué, 2024-04, Vol.45 (7), p.1-9 [Periódico revisado por pares]

China Food Publishing Company

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4
Enhanced Antioxidant Activity and Sustained-Release Property of Curcumin Encapsulated in Glycated Soy β-Conglycinin Nanoparticles
Enhanced Antioxidant Activity and Sustained-Release Property of Curcumin Encapsulated in Glycated Soy β-Conglycinin Nanoparticles
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Enhanced Antioxidant Activity and Sustained-Release Property of Curcumin Encapsulated in Glycated Soy β-Conglycinin Nanoparticles

WANG Zijun, LIU Huihui, MA Zhigang, SHAO Dongliang, JIANG Shaotong, ZHENG Zhi

Shípĭn kēxué, 2023-04, Vol.44 (8), p.23-29 [Periódico revisado por pares]

China Food Publishing Company

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5
矢车菊素-3-葡萄糖苷与大豆蛋白相互作用的多重光谱分析及分子对接
矢车菊素-3-葡萄糖苷与大豆蛋白相互作用的多重光谱分析及分子对接
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矢车菊素-3-葡萄糖苷与大豆蛋白相互作用的多重光谱分析及分子对接

黄国 ; 陈骐 ; 池云峰 ; 罗小雪 ; 衣艳娇 ; 王迪 ; 隋晓楠

食品科学, 2022-11, Vol.43 (22), p.24-33 [Periódico revisado por pares]

东北农业大学食品学院,黑龙江哈尔滨 150030

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6
糖基化β-伴大豆球蛋白负载提高姜黄素抗氧化及缓释特性
糖基化β-伴大豆球蛋白负载提高姜黄素抗氧化及缓释特性
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糖基化β-伴大豆球蛋白负载提高姜黄素抗氧化及缓释特性

王梓郡 ; 刘慧慧 ; 麻志刚 ; 邵栋梁 ; 姜绍通 ; 郑志

食品科学, 2023, Vol.44 (8), p.23-29 [Periódico revisado por pares]

合肥工业大学食品与生物工程学院,安徽省农产品精深加工重点实验室,安徽合肥 230601%安徽金菜地食品股份有限公司,安徽马鞍山 243000%安徽国科检测科技有限公司,安徽合肥 230041

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7
大豆蛋白-黄芩素的结合机制及蛋白构象和功能变化
大豆蛋白-黄芩素的结合机制及蛋白构象和功能变化
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大豆蛋白-黄芩素的结合机制及蛋白构象和功能变化

闫馨月 ; 贾亦佳 ; 孙诗艳 ; 张东蒙 ; 耿梦洁 ; 杨晋杰 ; Stanislav SUKHIKH ; Olga BABICH ; 齐宝坤 ; 李杨

食品科学, 2023-02, Vol.44 (4), p.91-98 [Periódico revisado por pares]

康德波罗的海联邦大学生命系统学院,俄罗斯加里宁格勒 236016%康德波罗的海联邦大学生命系统学院,俄罗斯加里宁格勒 236016%东北农业大学食品学院,黑龙江哈尔滨 150030

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8
Binding Mechanism and Conformation and Functional Changes of Soybean Protein-Baicalein Complexes
Binding Mechanism and Conformation and Functional Changes of Soybean Protein-Baicalein Complexes
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Binding Mechanism and Conformation and Functional Changes of Soybean Protein-Baicalein Complexes

YAN Xinyue, JIA Yijia, SUN Shiyan, ZHANG Dongmeng, GENG Mengjie, YANG Jinjie, Stanislav Sukhikh, Olga Babich, QI Baokun, LI Yang

Shípĭn kēxué, 2023-02, Vol.44 (4), p.91-98 [Periódico revisado por pares]

China Food Publishing Company

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9
Nutritional strategies with fewer antimicrobials: piglets' performance via the gut
Nutritional strategies with fewer antimicrobials: piglets' performance via the gut
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Nutritional strategies with fewer antimicrobials: piglets' performance via the gut

Industry Voice by EW Nutrition

National Hog Farmer, 2022-02

Minneapolis: Penton Media, Inc., Penton Business Media, Inc. and their subsidiaries

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