Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties-Reference-Cited by-同舟云学术

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Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties

Published:2023-12 Issue: Volume:20 Page:100921
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Xin,Zhao Yu,Zhang Tianyi,Zhang Yan,Jiang Lianzhou,Sui Xiaonan

Funder

National Key Research and Development Program of China

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

National Natural Science Foundation of China

Excellent Young Scientists Fund

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization;Anvari;Food Hydrocolloids,2017

2. Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation;Bhat;LWT-Food Science and Technology,2019

3. Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: A Fourier transform infrared (FT-IR) spectroscopic study;Carbonaro;Amino Acids,2012

4. Heat-induced denaturation impairs digestibility of legume (Phaseolus vulgaris L and Vicia faba L) 7S and 11S globulins in the small intestine of rat;Carbonaro;Journal of the Science of Food and Agriculture,2005

5. New protein texturization processes by extrusion cooking at high moisture levels;Cheftel;Food Reviews International,1992

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties;Food Hydrocolloids;2025-01

2. Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion;Food Hydrocolloids;2024-11

3. Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking;International Journal of Biological Macromolecules;2024-08

4. Direct hydrolysis of einkorn whole grain flour proteins for the generation of bioactive peptides using various proteases;International Journal of Biological Macromolecules;2024-08

5. Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls;Foods;2024-01-26

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