Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex-Reference-Cited by-同舟云学术

Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex

Published:2021-12 Issue: Volume:80 Page:105808
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Wang Ning,Zhou Xiaonan,Wang Weining,Wang Liqi,Jiang Lianzhou,Liu Tianyi,Yu Dianyu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference46 articles.

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4. Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate;Keerati-u-rai;J. Am. Oil Chem. Soc.,2011

5. Effect of soy protein isolate on the techno-functional properties and protein conformation of low: odium pork meat batters treated by high pressure;Li;J Food Process. Eng.,2019

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