Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Published:2016-05 Issue:5 Volume:53 Page:2342-2351
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhao Cheng-Bin,Zhou Lin-Yi,Liu Jin-Yang,Zhang Yao,Chen Yang,Wu Fei

Funder

Northeast Agricultural University Innovation Foundation for Postgraduate

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2206-z.pdf

Reference48 articles.

1. Achouri A, Boye JI, Yaylayan VA, Yeboah FK (2005) Functional properties of glycated soy 11S glycinin. J Food Sci 70:C269–C274

2. Ajandouz EH, Tchiakpe LS, Dalle Ore F, Benajiba A, Puigserver A (2001) Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. J Food Sci 66(7):926–931

3. Ajandouz EH, Desseaux V, Tazi S, Puigserver A (2008) Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems. Food Chem 107(3):1244–1252

4. Amarowicz R (2009) Antioxidant activity of Maillard reaction products. Eur J Lipid Sci Technol 111(2):109–111

5. Arzeni C, Martínez K, Zema P, Arias A, Pérez O, Pilosof A (2011) Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng 108(3):463–472

Cited by 83 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. Improved stability of sesame paste by peanut protein-flaxseed gum conjugation;Journal of Food Engineering;2024-12

2. Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein;Food Research International;2024-11

3. Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation;Ultrasonics Sonochemistry;2024-10

4. Effect of electron beam irradiation on glycosylation reaction and structural characterization of whey isolate protein;Journal of the Science of Food and Agriculture;2024-08-21

5. Soluble hemp protein–xylose conjugates fabricated by high‐pressure homogenization and pH‐shifting treatments;Journal of the Science of Food and Agriculture;2024-08-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3