Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk-Reference-Cited by-同舟云学术

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Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk

Published:2016-06 Issue: Volume:200 Page:55-61
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hsiao Yu-Hsuan,Lu Chun-Ping,Kuo Meng-I,Hsieh Jung-Feng

Funder

Ministry of Science and Technology in Taiwan

MOST

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air-water interface;Baeza;Food Hydrocolloids,2004

2. Interfacial and foaming properties of prolylenglycol alginates. Effect of degree of esterification and molecular weight;Baeza;Colloids and Surfaces B,2004

3. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate;Campbell;Food Hydrocolloids,2009

4. Study of calcium-soy protein interactions by isothermal titration calorimetry and pH cycle;Canabady-Rochelle;Journal of Agricultural and Food Chemistry,2009

5. Proteomic analysis of polysaccharide-milk protein interactions induced by chitosan;Chen;Molecules,2015

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2. Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell Extract;Foods;2023-12-25

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4. Improvement of enzymatic cross-linking of ovalbumin and ovotransferrin induced by transglutaminase with heat and reducing agent pretreatment;Food Chemistry;2023-05

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