Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion-Reference-Cited by-同舟云学术

Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion

Published:2023-10 Issue: Volume:172 Page:113219
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gu Meiyu,Cui Yifan,Muhammad Asad ur Rehman,Zhang Mengyue,Wang Xibo,Sun Lina,Chen Qingshan

Funder

Program on Industrial Technology System of National Soybean

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction;Chen;Food Hydrocolloids,2019

3. Effect of ultrasound on the glycosylation reaction of pea protein isolate–arabinose: Structure and emulsifying properties;Chen;Ultrasonics Sonochemistry,2022

4. Amaranth protein films prepared with high-pressure treated proteins;Condés;Journal of Food Engineering,2015

5. Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase;Cui;LWT - Food Science and Technology,2022

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