Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment-Reference-Cited by-同舟云学术

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Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment

Published:2021-03 Issue: Volume:112 Page:106278
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Chengbin,Yin Huanhuan,Yan Jiannan,Niu Xi,Qi Baokun,Liu Jingsheng

Funder

Science and Technology Development Program of Jilin Province of China

Natural Science Foundation of Heilongjiang Province

National Grain Industry Leading Talent Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

1. Functional properties of glycated soy 11S glycinin;Achouri;Journal of Food Science,2005

2. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

3. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

4. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

5. Growth and structure of aggregates of heat-denatured β-Lactoglobulin;Bon;International Journal of Food Science and Technology,1999

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