Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration-Reference-Cited by-同舟云学术

Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration

Published:2023-07 Issue: Volume:413 Page:135626
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Lin,Zhang Shao-Bing^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

2. Soluble pea protein aggregates form strong gels in the presence of κ-carrageenan;Cai;ACS Food Science & Technology,2021

3. Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication;Chen;Food Hydrocolloids,2019

4. Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH;Chen;Food Hydrocolloids,2016

5. Power ultrasonic transducers with extensive radiators for industrial processing;Gallego-Juarez;Ultrasonics Sonochemistry,2010

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery;Food Chemistry;2024-12

2. Self-assembly of pea peptides prepared by ultrasound-regulated enzymatic hydrolysis;Food Hydrocolloids;2024-12

3. Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels;Food Chemistry;2024-10

4. Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes;Food Chemistry;2024-09

5. High-intensity ultrasound-modified Jerusalem artichoke leaf protein for stabilizing corn oi-in-water emulsion and Enhacing curcumin delivery;Food Chemistry;2024-09