Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates-Reference-Cited by-同舟云学术

Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates

Published:2024-06 Issue: Volume:151 Page:109801
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Xiaoying,Wang Ying,Li Ziyu,Li Yang,Qi Baokun

Funder

China Scholarship Council

Publisher

Elsevier BV

Reference42 articles.

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

2. Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction;Cheng;International Journal of Food Science and Technology,2018

3. Proteins from land plants–potential resources for human nutrition and food security;Day;Trends in Food Science & Technology,2013

4. Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins;Duque;Biophysical Chemistry,2022

5. Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties;He;Food Chemistry,2021

Cited by 4 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. Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties;Food Hydrocolloids;2025-02

2. Biochemical insights into tea foam: A comparative study across six categories;Food Chemistry: X;2024-10

3. Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations;Food Chemistry: X;2024-10

4. Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels;Food Hydrocolloids;2024-09