Effect of ultrasound on the interactions and physicochemical properties of the whey protein isolate-Tremella fuciformis polysaccharide system-Reference-Cited by-同舟云学术

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Effect of ultrasound on the interactions and physicochemical properties of the whey protein isolate-Tremella fuciformis polysaccharide system

Published:2024-12 Issue: Volume:157 Page:110375
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tian Lili,Roos Yrjö H.^ORCID,Biliaderis Costas G.^ORCID,Miao Song^ORCID

Publisher

Elsevier BV

Reference71 articles.

1. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

2. Electrostatic interaction between soy proteins and pectin in O/W emulsions stabilization by ultrasound application;Albano;Food Biophysics,2020

3. Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio;Behrouzain;Carbohydrate Polymers,2020

4. Application of high-intensity ultrasound to improve food processing efficiency: A review;Chavan;Foods,2022

5. Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices;Chen;Trends in Food Science & Technology,2022

Cited by 1 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. Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes;Food Hydrocolloids;2025-01

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