The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion system-Reference-Cited by-同舟云学术

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The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion system

Published:2023-10 Issue: Volume:143 Page:108942
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Lai,Song Keying,Shao Dianqi,Dong Chunhui^ORCID,Wang Li,Jiang Jiang

Funder

Inner Mongolia Autonomous Region Department of Science and Technology

Key Technology Research and Development Program of Shandong

Earmarked Fund for China Agriculture Research System

Key Technologies Research and Development Program

Research Program of Science and Technology at Universities of Inner Mongolia Autonomous Region

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Milk whey protein modification by coffee-specific phenolics: Effect on structural and functional properties;Ali;Journal of Agricultural and Food Chemistry,2013

2. On the foaming properties of plant proteins: Current status and future opportunities;Amagliani;Trends in Food Science & Technology,2021

3. Effect of thermosonication pre-treatment on mung bean (vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization;Ashraf;Ultrasonics Sonochemistry,2020

4. Determination of SH- and SS-groups in some food proteins using ellman's reagent;Beveridge;Journal of Food Science,1974

5. Effect of basil seed gum and kappa-carrageenan on the rheological, textural, and structural properties of whipped cream;Biglarian;Journal of the Science of Food and Agriculture,2021

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