Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate-Reference-Cited by-同舟云学术

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Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate

Published:2024-02 Issue: Volume:433 Page:137319
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Igartúa Daniela E.,Dichano M. Celeste,Ferrari Sofia B.,Palazolo Gonzalo G.,Cabezas Dario M.

Funder

Universidad Nacional de Quilmes

Consejo Interuniversitario Nacional

Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación

Consejo Nacional de Investigaciones Científicas y Técnicas

Fondo para la Investigación Científica y Tecnológica

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

3. The composition, extraction, functionality and applications of rice proteins: A review;Amagliani;Trends in Food Science and Technology,2017

4. Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing;Cabezas;Food Hydrocolloids,2019

5. Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements;Cheng;Journal of Cereal Science,2021

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1. Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective;Food Hydrocolloids;2024-11

2. Effect of milling degree on vitamin B1 stability in rice: A perspective on cooking-induced component interactions;Journal of Food Engineering;2024-11

3. Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment;Food Research International;2024-11

4. Protein from tiger nut meal extracted by deep eutectic solvent and alkali-soluble acid precipitation: A comparative study on structure, function, and nutrition;Food Chemistry;2024-09

5. Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application;Food Research International;2024-09

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