Effects of electric field intensity regulation on protein aggregation behaviour and foaming property of soybean 7S globulin

Author:

Wang Weining,Wang Xue,Zhang Hairong,Wang Hong,Wang Liqi,Zhang Na,Yu Dianyu

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference53 articles.

1. Emulsifying properties of soy proteins: a critical review with emphasis on the role of conformational flexibility;Tang;Crit. Rev. Food Sci. Nutr.,2017

2. Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): alterations in the conformational and functional properties of soy proteins;Jia;Food Chem.,2022

3. The effects of thermal treatment on emulsifying properties of soy protein isolates: interfacial rheology and quantitative proteomic analysis;Shen;Food Res. Int.,2022

4. High-pressure homogenization: a potential technique for transforming insoluble pea protein isolates into soluble aggregates;Luo;Food Chem.,2022

5. Controlled food protein aggregation for new functionality;Nicolai;Curr. Opin. Colloid Interface Sci.,2013

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