Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates-Reference-Cited by-同舟云学术

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Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates

Published:2020-02 Issue: Volume:33 Page:100507
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xi Chunyu,Kang Naixin,Zhao Changhui,Liu Yujia,Sun Zhengwei,Zhang Tiehua

Funder

National Keypoint Research and Invention Program

Key Technologies for High Value Processing and Safety Control of Agricultural Products

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference38 articles.

1. Glycation of whey proteins: Technological and nutritional implications;Abd El-Salam;International Journal of Biological Macromolecules,2018

2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

3. Improving the thermostability of β-lactoglobulin via glycation: The effect of sugar structures;Chen;Food Research International,2015

4. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction;Chen;Journal of the Science of Food and Agriculture,2019

5. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction;Chen;Food Hydrocolloids,2019

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3. Generation and characterization of a depigmented variant of Chlorella pyrenoidosa for application in food products;Food Bioscience;2024-10

4. Transglutaminase-crosslinked cold-set pea protein isolate gels modified by pH shifting: Properties, structure and formation mechanisms;Food Hydrocolloids;2024-09

5. Effect of electron beam irradiation on glycosylation reaction and structural characterization of whey isolate protein;Journal of the Science of Food and Agriculture;2024-08-21

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