Influence of substrate aggregation state on the enzymatic-induced crosslinking of soy protein isolate-Reference-Cited by-同舟云学术

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Influence of substrate aggregation state on the enzymatic-induced crosslinking of soy protein isolate

Published:2024-06 Issue: Volume:442 Page:138484
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Xufeng,Wang Yuqi,Wang Xiongshi,Xing Yunhao,Kuang Chuyu,Luo Kaiyun,Cheng Yunhui,Wang Shaoyun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Fujian Province

Publisher

Elsevier BV

Reference39 articles.

1. Effect of high pressure on solubility and aggregability of calcium-added soybean proteins;Añon;Innovative Food Science & Emerging Technologies,2012

2. Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Critical Reviews in Food Science and Nutrition,2021

3. Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation;Cao;Food Chemistry,2019

4. Amyloid fibril-directed synthesis of silica core–shell nanofilaments, gels, and aerogels;Cao;Proceedings of the National Academy of Sciences,2019

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

Cited by 1 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. Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments;Food Hydrocolloids;2024-12

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