Oxidative cross-linking of potato proteins by fungal laccases: Reaction kinetics and effects on the structural and functional properties-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Oxidative cross-linking of potato proteins by fungal laccases: Reaction kinetics and effects on the structural and functional properties

Published:2021-07 Issue: Volume:71 Page:102723
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Li Mingqin,Karboune Salwa,Light Kelly,Kermasha Selim

Funder

Canada Foundation for Innovation

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference63 articles.

1. Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels;Alavi;Food Hydrocolloids,2018

2. Influence of high isostatic pressure on structural and functional characteristics of potato protein;Baier;Food Research International,2015

3. Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface;Berton-Carabin;European Journal of Lipid Science and Technology,2016

4. Crosslinking food proteins for improved functionality;Buchert;Annual Review of Food Science and Technology,2010

5. Influence of amino acid compositions and peptide profiles on antioxidant capacities of two protein hydrolysates from skipjack tuna (Katsuwonus pelamis) dark muscle;Chi;Marine Drugs,2015

Cited by 8 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. The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-09

2. Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid;Food Chemistry;2024-02

3. Bioprospecting of Fungi for Lignin Degradation and Enzyme Production;Bioprospecting of Multi-tasking Fungi for a Sustainable Environment;2024

4. Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase;Foods;2023-11-16

5. Functionalized pristine barley grain (Hordeum vulgare L.)-based superabsorbent as methylene blue loading and delivery device for the potential treatment of methemoglobinemia;Polymer Bulletin;2023-08-29

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3