Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels-Reference-Cited by-同舟云学术

Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels

Published:2024-01 Issue: Volume:146 Page:109215
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pei Jiawen,Bai Jie,Tian Liangjie,Xiong Dandan,Xiao Chunxia,Liu Xuebo,Xu Huaide,Duan Xiang^ORCID

Funder

National Natural Science Foundation of China

Shanxi Provincial Key Research and Development Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference72 articles.

1. The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?;Ai;Food Research International,2022

2. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein;Alavi;Food Hydrocolloids,2021

3. Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction;Chalamaiah;Food Chemistry,2018

4. Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment;Dai;International Journal of Food Science and Technology,2022

5. Wheat gluten: Production, properties and application;Day,2011

Cited by 2 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. Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application;International Journal of Biological Macromolecules;2024-09

2. Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion;Journal of Cereal Science;2024-05