Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interface-Reference-Cited by-同舟云学术

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Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interface

Published:2023-02 Issue: Volume:135 Page:108115
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shen Qian,Luo Yilun,Zheng Wei,Xiong Ting,Han Fei,Zuo Jingnan,Dai Jun,Li Bin,Chen Yijie

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

3. Quantitative mass spectrometry in proteomics: Critical review update from 2007 to the present;Bantscheff;Analytical and Bioanalytical Chemistry,2012

4. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

5. Behaviour of BSA and of BSA-derivatives at the air/water interface;Berthold;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2007

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4. Molecular regulation of rapeseed protein for improving its techno-functional properties;International Journal of Biological Macromolecules;2024-08

5. Dilatational and Shear Interfacial Properties of Pea Protein Isolate Systems with Transglutaminase at the Air–Water Interface;Macromol;2024-04-18

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