Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties-Reference-Cited by-同舟云学术

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Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties

Published:2024-01 Issue: Volume:39 Page:100357
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Xiao Yu,Pan Min-hsiung,Chiou Yi-shiou,Li Zhenshun,Wei Shudong,Yin Xiaoli,Ding Baomiao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference43 articles.

1. Potentially bioactive and caffeine-loaded peptidic sub-micron and nanoscalar particles;Bagheri;Journal of Functional Foods,2014

2. Functional characteristics and structural properties of soybean protein isolate–maltose conjugates;Bu;Cereal Chemistry,2021

3. Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization;Chen;LWT - Food Science and Technology,2016

4. Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0;Chen;Food Hydrocolloids,2016

5. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts;Chen;Food Chemistry,2019

Cited by 1 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 non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder;Food Hydrocolloids;2024-12

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