Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein-Reference-Cited by-同舟云学术

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Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein

Published:2022-05 Issue: Volume:116 Page:173-184
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Yanqing Liu,Yuyang Huang,Xiaoqi Deng,Zhimin Li,Wentao Lian,Guang Zhang,Ying Zhu,Xiuqing Zhu

Funder

Harbin Commercial University

Heilongjiang Provincial Finance Department

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference73 articles.

1. The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum;Vilela;Food Hydrocoll.,2011

2. Soy proteins: a review on composition, aggregation and emulsification;Nishinari;Food Hydrocoll.,2014

3. Suppressive activity of enzymatically-educed soy protein hydrolysates on degranulation in IgE-antigen complex-stimulated RBL-2H3 cells;Ashaolu;Funct. Foods Health Dis.,2017

4. Functional significance of bioactive peptides derived from soybean;Singh;Peptides,2014

5. Immunomodulatory effects of pepsin-educed soy protein hydrolysate in rats and murine cells;Ashaolu;Funct. Foods Health Dis.,2017

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