Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate-Reference-Cited by-同舟云学术

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Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate

Published:2024-01 Issue: Volume:146 Page:109319
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhu Bin,Yang Jinjie,Yu Jiaye,Dou Jingjing,Ning Yijie,Qi Baokun,Li Yang

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Glycation of heat-treated β-lactoglobulin: Effects on foaming properties;Báez;Food Research International,2013

2. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions;Cao;Food & Function,2022

3. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by (l)-lysine and transglutaminase;Cao;Food Chemistry,2021

4. Interaction between soybean protein and tea polyphenols under high pressure;Chen;Food Chemistry,2019

5. Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis;Coscueta;Food Chemistry,2016

Cited by 3 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. Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle;Food Chemistry;2025-01

2. Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective;Food Hydrocolloids;2024-11

3. Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose;International Journal of Biological Macromolecules;2024-05

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