Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions-Reference-Cited by-同舟云学术

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Published:2013-03 Issue:2 Volume:30 Page:647-655
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hu Hao,Wu Jiahui,Li-Chan Eunice C.Y.,Zhu Le,Zhang Fang,Xu Xiaoyun,Fan Gang,Wang Lufeng,Huang Xingjian,Pan Siyi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2011

2. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2010

3. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;Journal of Agricultural and Food Chemistry,2011

4. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties;Chen;Food Hydrocolloids,2011

5. The use of spray drying technology to reduce bitter taste of casein hydrolysate;Favaro-Trindade;Food Hydrocolloids,2010

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