Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis-Reference-Cited by-同舟云学术

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Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis

Published:2023-07 Issue: Volume:140 Page:108602
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Nuo,Wu Jianfu,Geng Xiaoyuan,Wang Chenyang,Wu Tao,Liu Rui,Sui Wenjie,Zhang Min

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

2. Gelling prop⁃erties of soybean β-conglycinin having different subunit composi⁃tions;Bin Mohamed Salleh;Bioscience Biotechnology and Biochemistry,2004

3. Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices;Brunt;Food Chemistry,2013

4. Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: A fourier transform infrared (FT-IR) spectroscopic study;Carbonaro;Amino Acids,2012

5. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions;Chang;Food Hydrocolloids,2016

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1. Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling;Journal of Food Science;2024-07-14

2. Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits;International Journal of Biological Macromolecules;2024-04

3. New applications of soybean residues in food development;International Journal of Food Science & Technology;2024-03-27

4. Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats;International Journal of Biological Macromolecules;2024-02

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