A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates-Reference-Cited by-同舟云学术

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A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates

Published:2023-01 Issue: Volume:163 Page:112177
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Verfaillie Diete,Janssen Frederik,Van Royen Geert,Wouters Arno G.B.

Funder

KU Leuven

Instituut voor Landbouw-, Visserij- en Voedingsonderzoek, Vlaamse Overheid

Agentschap Innoveren en Ondernemen

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Production of soy protein concentrates/isolates: Traditional and membrane technologies;Alibhai;Desalination,2006

2. The next protein transition;Aiking;Trends in Food Science and Technology,2020

3. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

4. Nonmeat protein alternatives as meat extenders and meat analogs;Asgar;Comprehensive Reviews in Food Science and Food Safety,2010

5. Protein subunit composition effects on the thermal denaturation at different stages during the soy protein isolate processing and gelation profiles of soy protein isolates;Bainy;Journal of the American Oil Chemists’ Society,2008

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2. Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates;Food Hydrocolloids;2024-10

3. A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation;International Journal of Biological Macromolecules;2024-09

4. Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review;Food and Bioprocess Technology;2024-08-05

5. Effect of thermal and defatting treatments on the composition, protein profile and structure of house cricket (Acheta domesticus) protein extracts;Food Chemistry;2024-08

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