Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content-Reference-Cited by-同舟云学术

Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content

Published:2022-05 Issue: Volume:155 Page:111115
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Jiayu,Wang Jing,Li Mengdi,Guo Shuntang,Lv Ying

Funder

Beijing Municipal Education Commission

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Bair, C. W. (1979). Microscopy of soybean seeds: cellular and subcellular structure during germination, development and processing with emphasis on lipid bodies. Iowa State University.

2. Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content;Chen;LWT-Food Science and Technology,2011

3. Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: A Fourier transform infrared (FT-IR) spectroscopic study;Carbonaro;Amino Acids,2012

4. Effects of malondialdehyde modification on the in vitro digestibility of soy protein isolate;Chen;Journal of agricultural and food chemistry,2013

5. Protein particle and soluble protein structure in prepared soymilk;Chen;Food Hydrocolloids,2014

Cited by 14 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. A comprehensive evaluation of milk protein molecular weight distribution based on exclusion chromatography dataset;Food Chemistry;2024-03

2. Film-forming properties and mechanisms of soy protein: Insights from β-conglycinin and glycinin;International Journal of Biological Macromolecules;2023-12

3. Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties;International Journal of Biological Macromolecules;2023-12

4. Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate;Food Research International;2023-11

5. Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens;Poultry Science;2023-08