Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation

Published:2018-01-01 Issue:1 Volume:21 Page:1633-1645
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Charoensuk Danai¹,Brannan Robert G.²,Chanasattru Wanlop¹^ORCID,Chaiyasit Wilailuk³

Affiliation:

1. National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, Thailand

2. School of Applied Health Science and Wellness, Ohio University, E170 Grover Center, Athens, OH, USA

3. Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1502200

Reference34 articles.

1. Modulation of Globular Protein Functionality by Weakly Interacting Cosolvents

2. Gelation and Coagulation

3. The Gelation Of Proteins

4. Functionality of Proteins in Food

Cited by 41 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. Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate;Food Chemistry;2024-10

2. Recent advances in mung bean protein: From structure, function to application;International Journal of Biological Macromolecules;2024-07

3. Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut glutenin;Food Chemistry;2024-07

4. Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate;Food Chemistry;2024-07

5. Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications;Applied Biosciences;2024-06-12

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