Adjustment of the structural and functional properties of okara protein by acid precipitation-Reference-Cited by-同舟云学术

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Adjustment of the structural and functional properties of okara protein by acid precipitation

Published:2020-10 Issue: Volume:37 Page:100677
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Cai Yongjian,Huang Lihua,Tao Xia,Su Jiaqi,Chen Bifen,Zhao Mouming,Zhao Qiangzhong,Van der Meeren Paul

Funder

Thirteenth Five-Year Plan National Key R&D Program of China

National Natural Science Foundation of China

111 Project

China Scholarship Council

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference38 articles.

1. Optimising functional properties and chemical composition of pinus halepensis mill. Seeds protein concentrates;Abbou;Food Hydrocolloids,2020

2. Official methods of analysis;AOAC,2010

3. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties;Cai;Food Hydrocolloids,2018

4. Acid modification of proteins from soymilk residue (okara);Chan;Food Research International,1999

5. Protein adsorption at liquid interfaces and the relationship to foam stability;Dickinson,1989

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