Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering-Reference-Cited by-同舟云学术

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Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering

Published:2024-06 Issue: Volume:186 Page:114380
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Ruifen^ORCID,Kirkensgaard Jacob J.K.^ORCID,Corredig Milena

Funder

Novo Nordisk Fonden

Villum Fonden

Publisher

Elsevier BV

Reference30 articles.

1. Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity;Archut;Food Hydrocolloids,2023

2. McSAS: Software for the retrieval of model parameter distributions from scattering patterns;Breßler;Journal of Applied Crystallography,2015

3. Structural evolution during gelation of pea and whey proteins envisaged by time-resolved ultra-small-angle x-ray scattering (USAXS);Chen;Food Hydrocolloids,2022

4. Polyphenols weaken pea protein gel by formation of large aggregates with diminished noncovalent interactions;Chen;Biomacromolecules,2021

5. Effect of pH and NaCl on the emulsifying properties of a napin protein isolate;Cheung;Food Biophysics,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. Toward Diverse Plant Proteins for Food Innovation;Advanced Science;2024-08-09

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