Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate-Reference-Cited by-同舟云学术

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Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate

Published:2018-05-29 Issue:5 Volume:27 Page:1293-1299
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Xu Yeye,Wang Guorong,Wang Xibo,Yu Jie,Wang Jian,Zhang Zeyu,Li Rui

Funder

the National Key Research

National Soybean Industrial Technology System of China

National Key Technology Sup-port Program

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-018-0361-x/fulltext.html

Reference36 articles.

1. Friedman M, Brandon D L. Nutritional and health benefits of soy proteins[J]. Journal of Agricultural & Food Chemistry, 2001, 49(3):1069–1086.

2. Ma L, Li B, Han F, Yan S, Wang L, Sun J. Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk.[J]. Food Chemistry, 2015, 173:694–701.

3. Nishinari K, Fang Y, Guo S, Phillips G O. Soy proteins: A review on composition, aggregation and emulsification[J]. Food Hydrocolloids, 2014, 39(2):301–318.

4. Kato A, Nakai S. Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins[J]. Biochim Biophys Acta. 1980, 624(1):13–20.

5. Damodaran S. Protein Stabilization of Emulsions and Foams[J]. Journal of Food Science, 2010, 70(3):R54–R66.

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