Exploring the mechanism of hollow microcapsule formation by self-assembly of soy 11s protein upon heating-Reference-Cited by-同舟云学术

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Exploring the mechanism of hollow microcapsule formation by self-assembly of soy 11s protein upon heating

Published:2020-11 Issue: Volume:108 Page:105379
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Huanhuan,Guo Mingming,Ding Tian,Ye Xingqian,Liu Donghong

Funder

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. A Lumry−Eyring nucleated polymerization model of protein aggregation Kinetics: 1. Aggregation with pre-equilibrated unfolding;Andrews;The Journal of Physical Chemistry B,2007

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Ionic strength and pH responsive permeability of soy glycinin microcapsules;Chen;Langmuir,2018

4. Exploiting salt induced microphase separation to form soy protein microcapsules or microgels in aqueous solution;Chen;Biomacromolecules,2017

5. Mechanism of the spontaneous formation of plant protein microcapsules in aqueous solution;Cochereau;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2019

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1. Encapsulation of zingerone by self-assembling peptides derived from fish viscera: Characterization, interaction and effects on colon epithelial cells;Food Chemistry: X;2024-06

2. Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications;Trends in Food Science & Technology;2024-05

3. Advances in protein-based microcapsules and their applications: A review;International Journal of Biological Macromolecules;2024-04

4. Soluble protein particles produced directly from mung bean flour by simple coacervation;Food Hydrocolloids;2023-05

5. Effect of high‐pressure homogenization on Ca ²⁺ ‐induced gel formation of soybean 11 S globulin;Journal of the Science of Food and Agriculture;2023-01-13

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