Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction-Reference-Cited by-同舟云学术

Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction

Published:2024-09 Issue: Volume:154 Page:110109
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liao Xiangxin,Xu Jianxia,Lv Sixu,Zhu Shanlong,Wang Wenqi,Zhou Yibin,Liu Yingnan,Sui Xiaonan^ORCID,Xiao Yaqing

Publisher

Elsevier BV

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1. Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition;Food Chemistry;2025-01

2. Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction;Foods;2024-09-06