Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates-Reference-Cited by-同舟云学术

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Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

Published:2023-04 Issue: Volume:137 Page:108408
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Chengbin^ORCID,Chu Zejun,Mao Yuxuan,Xu Yunfeng,Fei Peng,Zhang Hao,Xu Xiuying,Wu Yuzhu,Zheng Mingzhu,Liu Jingsheng

Funder

Jilin Provincial Natural Science Foundation

National Natural Science Foundation of China

Jilin Province People's Government Department of Education

National Modern Agriculture Industry Technology System

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity;Ai;Food Hydrocolloids,2021

2. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins;Alavi;International Journal of Biological Macromolecules,2020

3. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

4. Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures;Çakır;Food Hydrocolloids,2011

5. 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

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