Glucose-induced glycation enhances the foaming properties of Trichosanthes kirilowii seed protein isolate: Insights into structure, interfacial behavior, and proteomics-Reference-Cited by-同舟云学术

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Glucose-induced glycation enhances the foaming properties of Trichosanthes kirilowii seed protein isolate: Insights into structure, interfacial behavior, and proteomics

Published:2024-12 Issue: Volume:157 Page:110444
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Peng Dong,Huang Weijuan,Bao Hanxiao,Ding Wanyue,Pan Xiangmin,Li Guosen,Dong Ling,Li Weiwen,Chen Jianping,Li Pan,Du Bing

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Reference57 articles.

1. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity;Ai;Food Hydrocolloids,2021

2. Molecular interaction of tea catechin with bovine β-lactoglobulin: A spectroscopic and in silico studies;Al-Shabib;Saudi Pharmaceutical Journal,2020

3. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein;Alavi;Food Hydrocolloids,2021

4. On the foaming properties of plant proteins: Current status and future opportunities;Amagliani;Trends in Food Science & Technology,2021

5. Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions;Consoli;Food Hydrocolloids,2018

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