Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel-Reference-Cited by-同舟云学术

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Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel

Published:2022-05 Issue: Volume:161 Page:113381
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Nana,Yang Mei,Guo Yahong,Tong Li-Tao,Wang Yongquan,Zhang Shuo,Wang Lili,Fan Bei,Wang Fengzhong,Liu Liya

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (pisum sativum l.) seed protein isolate;Adebiyi;Food Chemistry,2011

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. Functional and antiglycation properties of cow milk set yogurt enriched with Nyctanthes arbor-tristis L. flower extract;Amadarshanie;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2022

4. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

5. Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry;Beck;Journal of Food Engineering,2017

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1. Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel;International Journal of Biological Macromolecules;2024-10

2. Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins;International Journal of Food Science & Technology;2024-09-12

3. The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review;Food Science of Animal Products;2024-06

4. Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties;International Journal of Biological Macromolecules;2024-05

5. Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception;Food Hydrocolloids;2024-05

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