Determination of protease inhibitors, glycinin, and beta‐conglycinin in soybeans and their relationships-Reference-Cited by-同舟云学术

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Determination of protease inhibitors, glycinin, and beta‐conglycinin in soybeans and their relationships

Published:2022-02-10 Issue:3 Volume:87 Page:1082-1095
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Yu¹,Chang Sam K. C.²³^ORCID,Zhang Yan²^ORCID

Affiliation:

1. College of Art and Science Northeast Agricultural University Harbin People's Republic of China

2. Experimental Seafood Processing Laboratory, Coastal Research and Extension Center Mississippi State University Pascagoula Mississippi USA

3. Department of Food Science, Nutrition and Health Promotion Mississippi State University Mississippi State Mississippi USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16054

Reference47 articles.

1. Effects of Designed Sulfhydryl Groups and Disulfide Bonds into Soybean Proglycinin on Its Structural Stability and Heat-Induced Gelation

2. Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition

3. Immunoassays of Soy Proteins

4. A new spectrophotometric method for the determination of chymotrypsin activity

5. Processing Effect on Soybean Storage Proteins and Their Relationship with Tofu Quality

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive;Food Chemistry;2024-12

2. Enzymatic and Algebraic Methodology to Determine the Contents of Kunitz and Bowman–Birk Inhibitors and Their Contributions to Total Trypsin or Chymotrypsin Inhibition in Soybeans;Journal of Agricultural and Food Chemistry;2024-05-08

3. Multiprotease improves amino acid release in vitro, energy, and nutrient utilization in broilers fed diets varying in crude protein levels;Poultry Science;2024-05

4. Effects of pH and salt concentration on freeze–thaw fractionation of soymilk protein;Journal of the Science of Food and Agriculture;2024-02

5. Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating;Journal of Food Process Engineering;2023-11-16

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