A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction-Reference-Cited by-同舟云学术

A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction

Published:2024-06 Issue: Volume:22 Page:101259
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ren Hai-Bin,Feng Bao-Long,Liu Hong-Yao,Wang Yu-Tang,Zhang Hong-Tai,Li Zhi-Lu,Meng Li,Zhang Jing-Jian,Bai Xiao-Sen,Gao Fei,Wang Zhi-Peng,Luo Bo-Wen,Chen Xiao-Lin,Song Hong-Jie,Yan Xin-Xu,Zhao Jin-Yong,Zhang Ying-Hua

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Reference41 articles.

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3. The influence of non-enzymatic glycosylation on physicochemical and biological properties of pea globulin 7S;Bielikowicz;Food Research International,2012

4. Nutritional and rheological features of lentil protein isolate for yoghurt-like application;Boeck;Foods,2021

5. Functional characteristics and structural properties of soybean protein isolate-maltose conjugates;Bu;Cereal Chemistry,2022

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