Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

Published:2020-01 Issue: Volume:98 Page:105233
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Yue,Cai Zhixiang,Wu Min,Guo Yalong,Tao Ran,Li Ruiqi,Wang Pengguang,Ma Aiqin,Zhang Hongbin

Funder

National Natural Science Foundation of China

Shanghai Jiao Tong University & Affiliated Sixth People’s Hospital South Campus

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference72 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Emulsifying and foaming properties of commercial yellow pea (pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

3. Effect of ionic strength and/or pH on Extractability and physico-functional characterization of broad bean (Vicia faba L.) Protein concentrate;Arogundade;Food Hydrocolloids,2006

4. Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum);Azarikia;Food Hydrocolloids,2016

5. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum Arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017

Cited by 109 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. Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study;Food Hydrocolloids;2025-01

2. Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions;Food Hydrocolloids;2025-01

3. Effect of konjac glucomannan on heat-induced pea protein isolate hydrogels: Evaluation of structure and formation mechanisms;Food Hydrocolloids;2024-11

4. Insights into the in vitro digestibility and rheology properties of myofibrillar protein with different incorporation types of curdlan;Food Chemistry;2024-11

5. Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids;Food Chemistry: X;2024-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3