Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight-Reference-Cited by-同舟云学术

Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight

Published:2023-05 Issue: Volume:95 Page:106414
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Yolandani ^ORCID,Ma Haile,Li Yunliang,Liu Dandan,Zhou Hongchang,Liu Xiaoshuang,Wan Yuming,Zhao Xiaoxue

Publisher

Elsevier BV

Subject

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

Reference69 articles.

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3. Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides;Ozuna;Food Res. Int.,2015

4. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;J. Agric. Food Chem.,2011

5. Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review;O’Sullivan;Food Hydrocolloids,2017

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