Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties-Reference-Cited by-同舟云学术

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Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties

Published:2023-03 Issue: Volume:405 Page:134774
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ju Qian,Yuan Yanqiu,Wu Chang,Hu Yayun,Zhou Shuyi,Luan Guangzhong

Funder

Japan International Research Center for Agricultural Sciences

Northwest A and F University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Strong impact of ionic strength on the kinetics of fibrilar aggregation of bovine β-lactoglobulin;Arnaudov;Biomacromolecules,2006

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

3. Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat;Chan;Innovative Food Science & Emerging Technologies,2011

4. Stable and pH-sensitive protein nanogels made by self-assembly of heat denatured soy protein;Chen;Journal of Agricultural and Food Chemistry,2014

5. Inhibition or improvement for acidic subunits fibril aggregation formation from β-conglycinin, glycinin and basic subunits;Dong;Journal of Cereal Science,2016

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1. The structure–function relationships and techno-functions of β-conglycinin;Food Chemistry;2025-01

2. Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method;Food Chemistry;2025-01

3. Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions;International Journal of Biological Macromolecules;2024-07

4. Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white;Food Chemistry;2024-07

5. Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them;Food Hydrocolloids;2024-07

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