Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication-Reference-Cited by-同舟云学术

Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication

Published:2022-12 Issue: Volume:91 Page:106220
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Kim Min-Ji,Shin Weon-Sun

Publisher

Elsevier BV

Subject

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

Reference36 articles.

1. Revalorization of the cooking water (aquafaba) from soybean varieties generated as a by-product of food manufacturing in Korea;Echeverria-Jaramillo;Foods (Basel, Switzerland),2021

2. Recent advances on application of ultrasound and pulsed electric field technologies in the extraction of bioactives from agro-industrial by-products;Kumari;Food Bioprocess Technol.,2017

3. Ultrasound-assisted processing: science, technology and challenges for the plant-based protein industry;Ampofo;Ultrason. Sonochem.,2022

4. Formation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan;Kim;Food Chem.,2021

5. Aquafaba from Korean soybean I: a functional vegan food additive;Shim;Foods (Basel, Switzerland),2021

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