Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates

Author:

Cui Qiang,Zhang Anqi,Li Rui,Wang Xibo,Sun Lina,Jiang Lianzhou

Funder

Heilongjiang Province Key S&T Program

National Soybean Industrial Technology System of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference46 articles.

1. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

2. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2011

3. Modifications of soy protein isolates using ultrasound treatment for improved emulsifying properties;Chen;Advanced Materials Research,2012

4. The effect of protein concentration and heat treatment temperature on micellar casein-soy protein mixtures;Cosmin;Food Hydrocolloids,2011

5. Improving the gel properties of transgenic microbial transglutaminase crosslinked soybean-whey mixed protein by ultrasonic pretreatment;Cui;Process Biochemistry,2019

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