Improvement of rice protein functionality by electro-activation technology: Modulation of molecular and physicochemical properties-Reference-Cited by-同舟云学术

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Improvement of rice protein functionality by electro-activation technology: Modulation of molecular and physicochemical properties

Published:2025-02 Issue: Volume:159 Page:110607
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Wenhui,McClements David Julian^ORCID,Chen Jun,Deng Lizhen,Cui Yanyao,Geng Qin,Li Ti,Liu Chengmei,Dai Taotao^ORCID

Funder

Nanchang University State Key Laboratory of Food Science and Resources

Publisher

Elsevier BV

Reference54 articles.

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

2. 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

3. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein;Alavi;Food Hydrocolloids,2019

4. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

5. Electric field-driven fabrication of anisotropic hydrogels from plant proteins: Microstructure, gel performance and formation mechanism;Cao;Food Hydrocolloids,2023

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