Influence mechanism of wheat bran cellulose and cellulose nanocrystals on the storage stability of soy protein isolate films: Conformation modification and molecular interaction perspective-Reference-Cited by-同舟云学术

Influence mechanism of wheat bran cellulose and cellulose nanocrystals on the storage stability of soy protein isolate films: Conformation modification and molecular interaction perspective

Published:2023-05 Issue: Volume:139 Page:108475
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xiao Yaqing,Xu Huajian,Zhou Qianxin,Li Weixiao,Gao Junwei,Liao Xiangxin,Yu Zhenyu^ORCID,Zheng Mingming,Zhou Yibin,Sui Xiaonan^ORCID,Liu Yingnan

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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3. Physicochemical characteristics of cellulose nanocrystals isolated from seaweed biomass;Doh;Food Hydrocolloids,2020

4. pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles;Ezati;Carbohydrate Polymers,2020

5. Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products;González;Food Hydrocolloids,2019

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