Effects of molecular weight of hydrolysate on the formation of soy protein isolate hydrolysate nanofibrils: Kinetics, structures, and interactions-Reference-Cited by-同舟云学术

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Effects of molecular weight of hydrolysate on the formation of soy protein isolate hydrolysate nanofibrils: Kinetics, structures, and interactions

Published:2024-10 Issue: Volume:456 Page:139687
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

An Di,Li Liang

Publisher

Elsevier BV

Reference51 articles.

1. Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave;Afkhami;Food Hydrocolloids,2023

2. Protein nanofibril design via manipulation of hydrogen bonds;Aggarwal;Communications Chemistry,2021

3. Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation;An;Comprehensive Reviews in Food Science and Food Safety,2022

4. Characteristics of soy protein hydrolysate nanofibrils and their stabilization mechanism for Pickering emulsion: Interfacial properties, rheology and stability;An;LWT,2023

5. On the lag phase in amyloid fibril formation;Arosio;Physical Chemistry Chemical Physics,2015

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. Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes;LWT;2024-08

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