Effects of hydrodynamic cavitation at different pH values on the physicochemical properties and aggregation behavior of soybean glycinin-Reference-Cited by-同舟云学术

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Effects of hydrodynamic cavitation at different pH values on the physicochemical properties and aggregation behavior of soybean glycinin

Published:2022-06 Issue: Volume:163 Page:113615
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hou Yucheng,Yang Feng,Cao Jinxuan^ORCID,Huang Yongchun,Li Chunzhi,Li Jiayun,Ren Xian′e

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols;Cheng;Food Chemistry,2020

2. pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins;Chen;Food Hydrocolloids,2020

3. Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH;Chen;Food Hydrocolloids,2016

4. Aggregation behavior of solubilized meat - potato protein mixtures;Ebert;Food Hydrocolloids,2021

5. Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans;Ge;Food Hydrocolloids,2021

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1. SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives;Food Hydrocolloids;2024-10

2. A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies;Comprehensive Reviews in Food Science and Food Safety;2024-06-09

3. Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk;Ultrasonics Sonochemistry;2023-12

4. Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications;Foods;2023-10-30

5. Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein;Frontiers in Nutrition;2023-01-25

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