Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate-Reference-Cited by-同舟云学术

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Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate

Published:2024-10 Issue: Volume:23 Page:101739
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Mu Sinan,Mu Zhishen,Gantumur Munkh-Amgalan,Yang Nan,Sukhbaatar Narantuya,Sun Yuxue,Jiang Zhanmei

Funder

Key Science and Technology Research Project in Jiangxi Province Department of Education

National Natural Science Foundation of China-Yunnan Joint Fund

National Outstanding Youth Science Fund Project of National Natural Science Foundation of China

Publisher

Elsevier BV

Reference45 articles.

1. Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature;Afizah;LWT- Food Science and Technology,2014

2. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system;Benjakul;Food Chemistry,2005

3. Effect of pH and temperature on the viscosity of texturized and commercial whey protein dispersions;Benoit;International Journal of Food Properties,2013

4. Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars;Bredie;Journal of Cereal Science,1997

5. Rheological behaviour of nanofluids;Chen;New Journal of Physics,2007

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