Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions-Reference-Cited by-同舟云学术

Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions

Published:2024-04 Issue: Volume:149 Page:109521
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Chengxin,Wan Qingyi,Song Jian,Hao Tingting,Xia Songgang,Shen Shuo,Li Ku,Xue Changhu,Jiang Xiaoming

Funder

Qingdao Municipal Science and Technology Bureau

Fundamental Research Funds for the Central Universities

Key Technology Research and Development Program of Shandong Province

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR;Chen;Journal of the Science of Food and Agriculture,2013

5. Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate;Chen;Food Chemistry,2019

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