Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate-Reference-Cited by-同舟云学术

Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate

Published:2021-04 Issue: Volume:113 Page:106556
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kristensen H.T.^ORCID,Denon Q.,Tavernier I.^ORCID,Gregersen S.B.^ORCID,Hammershøj M.^ORCID,Van der Meeren P.^ORCID,Dewettinck K.^ORCID,Dalsgaard T.K.^ORCID

Funder

Aarhus University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference76 articles.

1. Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications;Acquah;Current Research in Food Science,2020

2. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

3. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

4. Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate;Alleoni;Brazilian Journal of Poultry Science,2004

5. Preparation, characterization and properties of whey-soy proteins co-precipitates;Alu'datt;Food Chemistry,2012

Cited by 34 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship;International Journal of Biological Macromolecules;2024-10

2. Investigating the impact of ultrasound-assisted treatment on the crafting of mulberry leaf protein and whey isolate complex: A comprehensive analysis of structure and functionality;Ultrasonics Sonochemistry;2024-08

3. Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions;Foods;2024-07-28

4. Effect of Rice Bran Protein on the Foaming Properties and Foaming Characteristics of Rice Bran Protein–Sodium Caseinate and Rice Bran Protein Nanoparticles–Sodium Caseinate;Foods;2024-07-24

5. Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate;International Journal of Biological Macromolecules;2024-04