Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase-Reference-Cited by-同舟云学术

Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase

Published:2023-07 Issue: Volume:140 Page:108627
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Sihong,Xia Jiujie,Wei Zhengxun,Sun Weijun,Zhang Ximing,Xiang Ning^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Crosslinking of whey protein by transglutaminase;Abourmahmoud;Journal of Diary Science,1990

2. Globular plant protein aggregates for stabilization of food foams and emulsions;Amagliani;Trends in Food Science & Technology,2017

3. pH-responsive aqueous foams stabilized by ionizable latex particles;Binks;Langmuir,2007

4. Interfacial rheological properties of adsorbed protein layers and surfactants a review;Bos;Colloids & Surfaces B Biointerfaces,2001

5. Particle stabilized aqueous foams at different length scales: Synergy between silica particles and alkylamines;Carl;Langmuir,2015

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect;Food Hydrocolloids;2024-12

2. Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments;Food Hydrocolloids;2024-12

3. Recent advances in nanomaterial-stabilized pickering foam: Mechanism, classification, properties, and applications;Advances in Colloid and Interface Science;2024-06

4. Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret;Food Chemistry;2024-06

5. Investigating the influence mechanism of interfacial protein and lipid changes on the foam properties of whole egg liquid;Food Hydrocolloids;2024-05