Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates

Published:2017-05 Issue: Volume:163 Page:181-190
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Wang Li,Wu Min,Liu Hua-Min

Funder

Henan Province Key Laboratory of Transformation and Utilization of Cereal Resource

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference44 articles.

1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids & Surfaces B Biointerfaces,2003

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

3. The maillard reaction;Ames,1992

4. An infrared spectroscopic study of the interactions of carbohydrates with dried proteins;Carpenter;Biochemistry,1989

5. Characterization of the Maillard reaction products of β-lactoglobulin glucosylated in mild conditions;Chevalier;Journal of Food Biochemistry,2001

Cited by 91 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. Glycated walnut meal peptide‑calcium chelates (COS-MMGGED-Ca): Preparation, characterization, and calcium absorption-promoting;Food Chemistry;2025-01

2. Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions;Applied Sciences;2024-09-09

3. Characterization of ultrasonic‐assisted antifungal film loaded with fermented walnut meal on Rosa roxburghii Tratt during near‐freezing temperature storage;Journal of Food Science;2024-09

4. The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-09

5. Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization;Carbohydrate Polymers;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