Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins-Reference-Cited by-同舟云学术

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Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

Published:2020-08 Issue: Volume:105 Page:105846
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Xingfei,Chen Liyang,Hua Yufei,Chen Yeming,Kong Xiangzhen,Zhang Caimeng

Funder

Nature Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference31 articles.

1. Artificial meat and the future of the meat industry;Bonny;Animal Production Science,2017

2. Associative and segregative phase separations of gelatin/κ-carrageenan aqueous mixtures;Fang;Langmuir,2006

3. Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours;Hua;Food Research International,2005

4. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate;Hu;Food Hydrocolloids,2013

5. Functional properties of soybean food ingredients in food systems;Jideani;Soybean-Biochemistry, Chemistry and Physiology,2011

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