Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties-Reference-Cited by-同舟云学术

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Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties

Published:2023-04 Issue: Volume:179 Page:114668
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Jinjie,Zhu Bin,Dou Jingjing,Li Xiaotian,Tian Tian,Tong Xiaohong,Wang Huan,Huang Yuyang,Li Yang,Qi Baokun,Jiang Lianzhou

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Cross-linking food proteins for improved functionality;Buchert;Annual Review of Food Science and Technology,2010

2. Calcium carbonate-hydrolyzed soy protein complexation in the presence of citric acid;Canabady-Rochelle;Journal of Colloid and Interface Science,2010

3. Effects of diffusion on free precession in nuclear magnetic resonance experiments;Carr;Physical Review Journals Archive,1954

4. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;Journal of Agricultural and Food Chemistry,2011

5. Interaction mechanism between resveratrol and ovalbumin based on fluorescence spectroscopy and molecular dynamic simulation;Cheng;LWT - Food Science and Technology,2021

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2. Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba;Meat Science;2024-11

3. Insights into the soybean protein isolate hydrolysates: Performance characterization, emulsion construction and in vitro digestive behavior;International Journal of Biological Macromolecules;2024-11

4. On the modification of plant proteins: Traditional methods and the Hofmeister effect;Food Chemistry;2024-09

5. Controlled and rapid microreactor-assisted hydrolysis of sesame protein by a novel nanobiocatalyst; immobilized alcalase over activated sol–gel magnetic nanosupport;Chemical Engineering Journal;2024-09

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