Co-precipitates proteins prepared by soy and wheat: Structural characterisation and functional properties

Author:

Tian Tian,Ren Kunyu,Tong Xiaohong,Peng Xinhui,Lian Ziteng,Lyu Bo,Du Mengyu,Wang Huan,Jiang Lianzhou

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference62 articles.

1. Changes in structure, rheological properties and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG;Tong;Food Hydrocoll.,2021

2. Fabrication, properties and applications of soy-protein-based materials: a review;Tian;Int. J. Biol. Macromol.,2018

3. Production of high protein quality noodles using wheat flour fortified with different protein products from lupine;Mahmoud;Ann. Agric. Sci.,2012

4. Phosphorylation and enzymatic hydrolysis with alcalase and papain effectively reduce allergic reactions to gliadins in Normal mice;Xue;J. Agric. Food Chem.,2019

5. Facile and efficient construction of water-soluble biomaterials with tunable mesoscopic structures using all-natural edible proteins;Wang;Adv. Funct. Mater.,2019

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