Protein glycosylation: a promising way to modify the functional properties and extend the application in food system-Reference-Cited by-同舟云学术

Protein glycosylation: a promising way to modify the functional properties and extend the application in food system

Published:2018-12-22 Issue:15 Volume:59 Page:2506-2533
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Zhang Qing¹²,Li Lin¹,Lan Qiuyu¹,Li Meili¹,Wu Dingtao¹,Chen Hong¹,Liu Yaowen¹,Lin Derong¹,Qin Wen¹,Zhang Zhiqing¹,Liu Jiang²³,Yang Wenyu²⁴

Affiliation:

1. College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China;

2. Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China;

3. Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, Sichuan, China;

4. College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1507995

Reference179 articles.

1. Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

2. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

3. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

4. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

5. Functional egg white–pectin conjugates prepared by controlled Maillard reaction

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