Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis-Reference-Cited by-同舟云学术

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Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

Published:2013-08 Issue: Volume:59 Page:143-150
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lian Xijun,Zhu Wei,Wen Yan,Li Lin,Zhao Xiaoshuang

Funder

State Key Program of National Natural Science of China

National Key Technology R&D Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference26 articles.

1. Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina

2. Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis

3. Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides

4. Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology

5. Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

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