Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment-Reference-Cited by-同舟云学术

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Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment

Published:2020-12 Issue: Volume:109 Page:106125
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Du Cui,Cai Yongjian,Liu Tongxun,Huang Lihua,Long Zhao,Zhao Mouming,Zhang Yuanhong,Zhao Qiangzhong

Funder

Thirteenth-five National Key R&D Program of China

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

111 Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Coagulation of soy proteins induced by thermolysin and comparison of the coagulation reaction with that induced by subtilisin Carlsberg;Asaoka;Enzyme and Microbial Technology,2009

2. Static and dynamic properties of proteins adsorbed at liquid interfaces (PhD thesis);Benjamins,2000

3. Interfacial rheological properties of adsorbed protein layers and surfactants: A review;Bos;Advances in Colloid and Interface Science,2001

4. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties;Cai;Food Hydrocolloids,2018

5. Protein stabilization of emulsions and foams;Damodaran;Journal of Food Science,2005

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