Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties-Reference-Cited by-同舟云学术

Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties

Published:2023-03 Issue: Volume:403 Page:134425
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Miao,Yue Qiang,Liu Guannan,Jia Yijia,Li Yang,Qi Baokun

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference55 articles.

1. Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems;Anal;Food Hydrocolloids,2019

2. A robust spectroscopic method for the determination of protein conformational composition–Application to the annealing of silk;Belton;Acta Biomaterialia,2018

3. DLS and zeta potential–what they are and what they are not?;Bhattacharjee;Journal of Controlled Release,2016

4. Characterization of sodium alginate and its block fractions by surface-enhanced Raman spectroscopy;Campos-Vallette;Journal of Raman spectroscopy,2010

5. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides;Carpentier;Innovative Food Science & Emerging Technologies,2021

Cited by 9 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. Enhancement of non-covalent interaction between soy protein isolate and quercetin by sodium alginate;Food Chemistry;2024-12

2. Analytical ultracentrifugation study of complex formation between like-charged glycinin and polyelectrolytes: Impact of ionic strength and chain length;Food Hydrocolloids;2024-12

3. Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate;Journal of Food Science;2024-07-18

4. Unraveling the binding mechanism between soybean protein isolate and selected bioactive compounds;Food Chemistry;2024-07

5. Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes;International Journal of Biological Macromolecules;2024-03