Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment-Reference-Cited by-同舟云学术

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Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

Published:2017-10 Issue: Volume:232 Page:727-732
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Liurong,Ding Xiaona,Dai Chunhua,Ma Haile

Funder

China Postdoctoral Science Foundation

Jiangsu University Research Fund

Agricultural Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Ultrasonics in food processing;Chandrapala;Ultrasonics Sonochemistry,2012

2. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties;Chen;Food Hydrocolloids,2011

3. Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates;Cui;Journal of Food Science,2013

4. Aggregation, gelation and phase separation of heat denatured globular proteins;Durand;Physica A: Statistical Mechanics and its Applications,2002

5. Structural and functional changes in ultrasonicated bovine serum albumin solutions;Gülseren;Ultrasonics Sonochemistry,2007

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