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Effect of dynamic high pressure homogenization on the aggregation state of soy protein.
J Agric Food Chem. 2009 May 13;57(9):3556-62. doi: 10.1021/jf803562q.
J Agric Food Chem. 2009.
PMID: 19415926
Differential Responses of Blood Essential Amino Acid Levels Following Ingestion of High-Quality Plant-Based Protein Blends Compared to Whey Protein-A Double-Blind Randomized, Cross-Over, Clinical Trial.
Brennan JL, Keerati-U-Rai M, Yin H, Daoust J, Nonnotte E, Quinquis L, St-Denis T, Bolster DR.
Brennan JL, et al. Among authors: keerati u rai m.
Nutrients. 2019 Dec 6;11(12):2987. doi: 10.3390/nu11122987.
Nutrients. 2019.
PMID: 31817691
Free PMC article.
Clinical Trial.
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Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy.
Keerati-u-rai M, Miriani M, Iametti S, Bonomi F, Corredig M.
Keerati-u-rai M, et al.
Colloids Surf B Biointerfaces. 2012 May 1;93:41-8. doi: 10.1016/j.colsurfb.2011.12.002. Epub 2011 Dec 13.
Colloids Surf B Biointerfaces. 2012.
PMID: 22227018
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Heat-Induced changes occurring in oil/water emulsions stabilized by soy glycinin and β-conglycinin.
Keerati-u-rai M, Corredig M.
Keerati-u-rai M, et al.
J Agric Food Chem. 2010 Aug 25;58(16):9171-80. doi: 10.1021/jf101425j. Epub 2010 Jul 27.
J Agric Food Chem. 2010.
PMID: 23654241
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