Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties-Reference-Cited by-同舟云学术

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Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties

Published:2023 Issue: Volume:7 Page:100555
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Ma Chengxin,Xia Songgang,Song Jian,Hou Yukun,Hao Tingting,Shen Shuo,Li Ku,Xue Changhu,Jiang Xiaoming

Funder

Fundamental Research Funds for the Central Universities

Key Technology Research and Development Program of Shandong Province

Key Technologies Research and Development Program

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference44 articles.

1. Non-Newtonian behaviour of whey protein solutions;Alizadehfard;J. Dairy Res.,1996

2. Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates;Cui;J. Food Sci.,2013

3. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH;Cui;Food Hydrocolloids,2020

4. Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins;Cui;Lebensm. Wiss. Technol.,2021

5. Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates;Du;Lebensm. Wiss. Technol.,2022

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