Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

Published:2018-07 Issue: Volume:80 Page:245-253
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lan Yang,Chen Bingcan,Rao Jiajia

Funder

USDA National Institute of Food and Agriculture

Northern Pulse Growers Association

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Phase behaviour of oat beta-glucan/sodium caseinate mixtures varying in molecular weight;Agbenorhevi;Food Chemistry,2013

3. Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides;Aryee;Food Research International,2012

4. Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum);Azarikia;Food Hydrocolloids,2016

5. Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation;Bai;Journal of Food Engineering,2017

Cited by 182 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. Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties;Food Hydrocolloids;2024-12

2. Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid;Food Chemistry;2024-11

3. Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids;Food Chemistry: X;2024-10

4. Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship;International Journal of Biological Macromolecules;2024-10

5. High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates;Carbohydrate Polymers;2024-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3