Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates-Reference-Cited by-同舟云学术

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Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

Published:2020-03 Issue: Volume:100 Page:105395
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

He Jian,Wang Ren,Feng Wei,Chen Zhengxing,Wang Tao

Funder

National Natural Science Foundation of China

National first-class discipline program of Food Science and Technology

Foundation of Scientific Development of Wuxi, China

Scientific Plan for Jiangsu Province, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. Physicochemical properties of high pressure treated wheat gluten;Apichartsrangkoon;Food Chemistry,1998

2. Solubility, emulsifying, and foaming properties of rice bran protein concentrates;Bera;Journal of Food Science,2010

3. Impact of redox agents on the extractability of gluten proteins during bread making;Bert;Journal of Agricultural and Food Chemistry,2007

4. Wheat-gluten uses and industry needs;Day;Trends in Food Science & Technology,2006

5. The synergistic effect of heat treatment on alcalase‐assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties;Elmalimadi;Journal of Food Processing and Preservation,2017

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