Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates-Reference-Cited by-同舟云学术

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Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

Published:2017-03 Issue: Volume:218 Page:165-172
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yuting,Wang Zhongjiang,Handa Cíntia Ladeira,Xu Jing

Funder

National Natural Science Foundation of China

Postdoctoral Special Funding of China

Harbin Technological and Innovation Talents Special Fund Research Projects

Education Department of Heilongjiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Enzymatic hydrolysis of food proteins;Adler-Nissen,1986

2. Probing structural features of water-insoluble proteins by front-face fluorescence;Bonomi;Analytical Biochemistry,2004

3. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2011

4. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;Journal of Agriculture and Food Chemistry,2011

5. Interactions of milk proteins during heat and high hydrostatic pressure treatments;Considine;Innovative Food Science & Emerging Technologies,2007

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