Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

Published:2017-02 Issue: Volume:157 Page:1620-1627
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Pirestani Safoura,Nasirpour Ali,Keramat Javad,Desobry Stéphane,Jasniewski Jordane

Funder

Laboratory of Biomolecules Engineering

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference55 articles.

1. Canola proteins: Composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – a practical and critical review;Aider;Trends in Food Science & Technology,2011

2. Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

3. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007

4. Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds;Aluko;Journal of the Science of Food and Agriculture,2001

5. Creaming stability of flocculated monodisperse oil-in-water emulsions;Chanamai;Journal of Colloid and Interface Science,2000

Cited by 119 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems;Food Hydrocolloids;2025-01

2. Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions;Food Hydrocolloids;2024-11

3. Effect of alkaline treatment duration on rapeseed protein during pH-shift process: Unveiling physicochemical properties and enhanced emulsifying performance;Food Chemistry;2024-11

4. Glycosylated gelatin prepared based on electron beam irradiation and its physicochemical properties;International Journal of Biological Macromolecules;2024-11

5. Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins;Food Hydrocolloids;2024-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3