Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions-Reference-Cited by-同舟云学术

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Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions

Published:2024-11 Issue: Volume:156 Page:110282
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Qin Lang,Li Tanghao,Guo Jian^ORCID,Wang Jinmei,Wan Zhili^ORCID,Yang Xiaoquan

Publisher

Elsevier BV

Reference23 articles.

1. Stabilization and functionalization of aqueous foams by Quillaja saponin-coated nanodroplets;Chen;Food Research International,2017

2. Gram-negative outer and inner membrane models: Insertion of cyclic cationic lipopeptides;Clausell;Journal of Physical Chemistry B,2007

3. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion;Cofrades;Food Research International,2023

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

5. Undigestible gliadin peptide nanoparticles penetrate mucus and reduce mucus production driven by intestinal epithelial cell damage;Feng;Journal of Agricultural and Food Chemistry,2021

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