Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate

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Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans

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Protein Chemistry, Traditional Chinese Beans, Biochemistry +6

The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

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Food Chemistry, Various Soybean Cultivars, Biochemistry +7

Interaction between soybean protein and tea polyphenols under high pressure

Gang Chen, Shuting Wang, Biao Feng et al. · Food Chemistry · 2018 · 193 citations

Food Chemistry, Polyphenolics, High Hydrostatic Pressure +3

Enzyme-assisted extraction processing from oilseeds: Principle, processing and application

Jun‐Jun Liu, Mohammed Abdalbasit A. Gasmalla, Pengfei Li et al. · Innovative Food Science & Emerging Technologies · 2016 · 171 citations

Food Chemistry, Solvent Extraction, Engineering +7