Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates-Reference-Cited by-同舟云学术

Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates

Published:2022-02 Issue: Volume:155 Page:112952
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Du Hongying,Zhang Jin,Wang Siqi,Manyande Anne,Wang Jie

Funder

Youth Innovation Promotion Association of the Chinese Academy of Sciences

Zhejiang Academy of Agricultural Sciences

Fundamental Research Funds for Central Universities of the Central South University

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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4. Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate;Bučko;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

5. The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking;Cao;Food Chemistry,2020

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