Study on properties of TGase-induced pea protein–zein complex gels-Reference-Cited by-同舟云学术

Study on properties of TGase-induced pea protein–zein complex gels

Published:2023-10 Issue: Volume:354 Page:111578
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhao Yilin^ORCID,Han Xinxin,Hu Nannan,Zhao Chengbin,Wu Yuzhu,Liu Jingsheng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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4. Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts;Basse;Food Res. Int.,2020

5. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

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3. Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition;International Journal of Biological Macromolecules;2024-06

4. Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein–Pea Protein Complex: Physicochemical and Gel Properties;Gels;2024-04-28

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