Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification-Reference-Cited by-同舟云学术

Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification

Published:2023-11 Issue: Volume:100 Page:106638
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Liu Qingqing^ORCID,Liu Yanting,Huang He,Xiong Mingming,Yang Yunting,Lin Chutian,Yang Feng,Xie Yisha,Yuan Yongjun

Publisher

Elsevier BV

Subject

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

Reference42 articles.

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2. Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment;Li;Ultrason. Sonochem.,2023

3. Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion;Zhao;Food Chem.,2022

4. Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation, LWT-;Meinlschmidt;Food Sci. Technol.,2016

5. Effects of phytase-assisted processing method on physicochemical and functional properties of soy protein isolate;Wang;J. Agric. Food Chem.,2014

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