Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins-Reference-Cited by-同舟云学术

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Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins

Published:2023-03 Issue: Volume:404 Page:134730
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Song Meng-Kun,Guo Xiao-Na,Zhu Ke-Xue

Funder

Jiangnan University

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles;Bai;Food Chemistry,2021

2. Determination of SH- and SS-groups in some food proteins using Ellman’s Reagent;Beveridge;Journal of Food Science,1974

3. Composition and technological properties of the flour and bran from common and tartary buckwheat;Bonafaccia;Food Chemistry,2003

4. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking;Bruneel;Food Chemistry,2016

5. Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing;Bruneel;Food Chemistry,2011

Cited by 7 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. Alkali-Induced Protein Structural, Foaming, and Air–Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor;Journal of Agricultural and Food Chemistry;2024-06-26

2. Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition;International Journal of Food Microbiology;2024-06

3. Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor;Food Bioscience;2024-06

4. Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins;Food Chemistry;2024-06

5. Isolation of detoxified cassava (Manihot esculenta L.) leaf protein by alkaline extraction-isoelectric precipitation: Optimization and its characterization;Food Chemistry;2024-03

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