A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan-Reference-Cited by-同舟云学术

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A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan

Published:2018-02 Issue: Volume:107 Page:949-956
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Montellano Duran Natalia,Spelzini Darío,Wayllace Natael,Boeris Valeria,Barroso da Silva Fernando L.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica Y Tecnológica

Universidad Nacional de Rosario

Fundação de Amparo à Pesquisa do Estado de São Paulo

University of São Paulo

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference46 articles.

1. Protein/polysaccharide complexes and coacervates in food systems;Schmitt;Adv. Colloid Interface Sci.,2011

2. Food protein functionality–a new model;Foegeding;J. Food Sci.,2015

3. Soy proteins: a review on composition, aggregation and emulsification;Nishinari;Food Hydrocoll.,2014

4. Polysaccharide type and concentration affect nanocomplex formation in associative mixture with β-lactoglobulin;Hosseini;Int. J. Biol. Macromol.,2016

5. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate;Benelhadj;Food Chem.,2016

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1. Interactions of soluble type II collagen with anionic polysaccharides of different molecular weight: A microthermal and molecular dynamics study;Food Hydrocolloids;2024-06

2. Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods;Trends in Food Science & Technology;2024-01

3. Constant-pH Simulation Methods for Biomolecular Systems;Comprehensive Computational Chemistry;2024

4. Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties;Food Biophysics;2023-12-29

5. Alkaline amino acids present unique aggregation behavior for quinoa protein gelation under microwave irradiation;Food Hydrocolloids;2023-11

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