Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength-Reference-Cited by-同舟云学术

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Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength

Published:2024-06 Issue: Volume:59 Page:103934
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liang Guijiang,Wen Yuxiu,Chen Wenpu,Li Xin,Zeng Maomao^ORCID,He Zhiyong,Goff H. Douglas^ORCID,Chen Jie,Wang Zhaojun^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference35 articles.

1. Insolubility of milk powder products – A mini review;Baldwin;Dairy Science & Technology,2010

2. Zeta potential of food matrices;Cano-Sarmiento;Food Engineering Reviews,2018

3. The α’ subunit of β-conglycinin and various glycinin subunits of soy are not required to modulate hepatic lipid metabolism in rats;Chatterjee;European Journal of Nutrition,2018

4. The effect of the pH on thermal aggregation and gelation of soy proteins;Chen;Food Hydrocolloids,2017

5. Effects of pH on protein-protein interactions and implications for protein phase behavior;Dumetz;Biochimica et Biophysica Acta-Proteins and Proteomics,2008

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