Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores-Reference-Cited by-同舟云学术

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Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores

Published:2020-10 Issue: Volume:107 Page:105953
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dong Yabo,Lan Tian,Wang Xin,Zhang Yan,Jiang Lianzhou,Sui Xiaonan

Funder

National Natural Science Foundation of China

CAST

Fok Ying Tung Education Foundation

Longjiang Scholar Grant

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. The structure, physical and chemical properties of the soy bean protein glycinin;Badley;Biochimica et Biophysica Acta (BBA) - Protein Structure,1975

2. Protein-containing multilayer capsules by templating on mesoporous CaCO3 particles: Post- and pre-loading approaches;Balabushevich;Macromolecular Bioscience,2016

3. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region;Carbonaro;Amino Acids,2010

4. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks;Gharibzahedi;Trends in Food Science & Technology,2018

5. Intrinsic tryptophan fluorescence in the detection and analysis of proteins: A focus on forster resonance energy transfer techniques;Ghisaidoobe;International Journal of Molecular Sciences,2014

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