Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties-Reference-Cited by-同舟云学术

Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties

Published:2024-05 Issue: Volume:150 Page:109615
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Han Yameng,Zhu Ling,Zhang Hui^ORCID,Liu Tongtong,Wu Gangcheng

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Modification of plant proteins for improved functionality: A review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021

2. Structural characteristics and foaming properties of ovalbumin - caffeic acid complex;Chang;LWT-Food Science & Technology,2021

3. Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation;Dev;Innovative Food Science and Emerging Technologies,2021

4. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes;Falsafi;Pharmacological Research,2022

5. Effect of xanthan gum, kappa-carrageenan, and guar gum on the functional characteristics of egg white liquid and intermolecular interaction mechanism;Gong;Foods,2022

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