Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis-Reference-Cited by-同舟云学术

Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis

Published:2024-07 Issue: Volume:152 Page:109902
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Huang Dongjie,Xu Yuzhuo,Zhang Wenyuan,Liu Yiyan,Zhang Tianjun,Liu Hui,Jiang Yang,Li Dapeng^ORCID

Publisher

Elsevier BV

Reference44 articles.

1. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

2. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

3. Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage;Chen;Lwt-Food Science and Technology,2019

4. Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins;Cui;LWT,2021

5. Physicochemical and functional properties of Chinese quince seed protein isolate;Deng;Food Chemistry,2019

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3. Protein-polyphenol conjugation through alkali treatment improves the structure and functionality of gluten;Journal of Food Measurement and Characterization;2024-09-09

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