Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology-Reference-Cited by-同舟云学术

Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology

Published:2013-09 Issue: Volume:3 Page:19-28
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Martínez Karina D.,Pilosof Ana M.R.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

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3. Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air–water interface;Baeza;Food Hydrocolloids,2004

4. Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface;Baeza;Food Hydrocolloids,2005

5. Interactions between β-lactoglobulin and polysaccharides at the air–water interface and the influence on foam properties;Baeza,2005

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1. Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata);Food Hydrocolloids for Health;2024-06

2. Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study;Food Bioscience;2023-02

3. Concentration trend study on foaming properties for native soy protein isolate treated by ultrasound and heating;Journal of Food Science and Technology;2021-03-17

4. Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation;Food Research International;2016-10

5. Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology;International Journal of Carbohydrate Chemistry;2014-02-04