Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems-Reference-Cited by-同舟云学术

Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

Published:2020-03 Issue: Volume:100 Page:105417
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Chao,Wang Jiamei,Yan Xinyu,Ma Wuchao,Wu Di,Du Ming

Funder

Liaoning Science & Technology Department

State Key Research and Development Plan

Modern Food Processing and Food Storage and Transportation Technology and Equipment

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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3. Thermal aggregation and gelation of soy globulin at neutral pH;Chen;Food Hydrocolloids,2016

4. Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin;Chihi;Food Hydrocolloids,2018

5. Molecular interactions and functionality of a cold‐gelling soy protein isolate;Cramp;Journal of Food Science,2008

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