Enhanced hydrophobicity of soybean protein isolate by low-pH shifting treatment for the sub-micron gel particles preparation-Reference-Cited by-同舟云学术

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Enhanced hydrophobicity of soybean protein isolate by low-pH shifting treatment for the sub-micron gel particles preparation

Published:2020-09 Issue: Volume:151 Page:112475
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Yang Yufei,He Shudong^ORCID,Ye Yongkang,Cao Xiaodong,Liu Haiyan,Wu Zeyu,Yue Junyang,Sun Hanju

Funder

National Natural Science Foundation of China

Chengdu Technological Innovation Research and Development Project, China

Anhui Key Research and Development Program, China

2019 CAST Outstanding Chinese and Foreign Youth Exchange Program

Fundamental Research Funds for the Central Universities, China

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference51 articles.

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3. Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques;Batista;Int. J. Biol. Macromol.,2005

4. Advances in top–down and bottom–up surface nanofabrication: techniques, applications & future prospects;Biswas;Adv. Colloid Interface Sci.,2012

5. Entrapment characteristics of hydrosoluble vitamins loaded into chitosan and N, N, N-trimethyl chitosan nanoparticles;Britto;Macromol. Res.,2014

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