Functional, structural properties of pea protein isolate-xylooligosaccharide glycosylated conjugate and its application in O/W emulsion preparation-Reference-Cited by-同舟云学术

Functional, structural properties of pea protein isolate-xylooligosaccharide glycosylated conjugate and its application in O/W emulsion preparation

Published:2023-08-23 Issue:6 Volume:17 Page:6135-6143
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Zhu Tingwei^ORCID,Ma Luyan,Jiang Haiyu,Li Weijiang,Guo Xingfeng,Yang Chenxian,Bu Guanhao

Funder

the National Natural Science Foundation of China

Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/ Key Laboratory of Henan Province, Henan University of Technology

Key Scientific Research Projects of Colleges and Universities of Henan

Science and Technology Project of Henan Province

Science Foundation of Henan University of Technology

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-02102-4.pdf

Reference34 articles.

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2. A.C. Lam, A. Can Karaca, R.T. Tyler, M.T. Nickerson, Pea protein isolates: structure, extraction, and functionality. Food Reviews International. 34:2(10), 126–1479 (2018). https://doi.org/10.1080/87559129.2016.1242135

3. M. Bildstein, M. Lohmann, C. Hennigs, A. Krause, H. Hilz, An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products. Eur. Food Res. Technol. 228(2), 177–186 (2008). https://doi.org/10.1007/s00217-008-0921-z

4. R.E. Aluko, O.A. Mofolasayo, B.M. Watts, Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours. J. Agric. Food Chem. 57(20), 9793–9800 (2009). https://doi.org/10.1021/jf902199x

5. F. Donsì, B. Senatore, Q. Huang, G. Ferrari, Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals. J. Agric. Food Chem. 58(19), 10653–10660 (2010). https://doi.org/10.1021/jf101804g

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