Effect of extrusion on physicochemical properties and antioxidant potential of protein isolate derived from Baijiu vinasse-Reference-Cited by-同舟云学术

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Effect of extrusion on physicochemical properties and antioxidant potential of protein isolate derived from Baijiu vinasse

Published:2022-08 Issue: Volume:384 Page:132527
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Shuai,Zhu Shuilan,Luo Jing,Ouyang Linghua,Feng Jianxiong,Zhou Jinying

Funder

Key Research and Development Program of Jiangxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

2. Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains;Chou;Journal of Food Processing and Preservation,2020

3. Effect of wheat-based dried distillers' grains with solubles inclusion on barley-based feed chemical profile, energy values, rumen degradation kinetics, and protein supply;Damiran;Journal of Agricultural and Food Chemistry,2012

4. Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion;Hossain Brishti;Food Chemistry,2021

5. Antioxidant and Anti-Inflammatory Potential of Peptides Derived from In Vitro Gastrointestinal Digestion of Germinated and Heat-Treated Foxtail Millet (Setaria italica) Proteins;Hu;Journal of Agricultural and Food Chemistry,2020

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1. A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein;Food Chemistry;2024-12

2. Comparing the antioxidation and bioavailability of polysaccharides from extruded and unextruded Baijiu vinasses via in vitro digestion and fecal fermentation;International Journal of Biological Macromolecules;2024-09

3. Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates;Food and Bioprocess Technology;2024-08-12

4. Upcycling of Defatted Sesame Seed Meal via Protein Amyloid-Based Nanostructures: Preparation, Characterization, and Functional and Antioxidant Attributes;Foods;2024-07-20

5. Impact of Seeds Germination on the Physicochemical and Techno-Functional Properties of Lupin Flours and Isolates;2024-06-26

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