Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications-Reference-Cited by-同舟云学术

Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications

Published:2024-09 Issue: Volume:453 Page:139643
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xue Zixi,Zhang Minghao,Wang Meiquan,Wang Shengnan^ORCID,Wang Shumin,Wang Peng^ORCID,Li Jun,Liu He

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference56 articles.

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4. Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation;Dai;Food Chemistry,2022

5. Combination and precipitation mechanism of soy protein and tea polyphenols;Dai;Food Hydrocolloids,2024

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1. Functional characterization of a novel lipoxygenase from Aliikangiella coralliicola for natural modification on gelation of soy protein isolate;LWT;2024-09

2. Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development;International Journal of Food Science & Technology;2024-08-26