Effects of extracellular proteases and its inhibitors on the gel characteristics of soy protein induced by lactic acid bacteria-Reference-Cited by-同舟云学术

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Effects of extracellular proteases and its inhibitors on the gel characteristics of soy protein induced by lactic acid bacteria

Published:2021-12-27 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ren Yiming¹,Li Liang¹^ORCID

Affiliation:

1. College of Food Science Northeast Agricultural University Harbin 150030 China

Funder

Natural Science Foundation of Heilongjiang Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15521

Reference40 articles.

1. Effects of polyols on gelation kinetics, gel hardness, and drying properties of alginates subjected to internal gelation

2. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

3. Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk

4. Purification and characterization of a protease from the visceral mass of Mytella charruana and its evaluation to obtain antimicrobial peptides

5. Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

Cited by 4 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. Recent advance in modification strategies and applications of soy protein gel properties;Comprehensive Reviews in Food Science and Food Safety;2023-12-13

2. Corrigendum to ‘Influence of wheat starch on rheological, structural and physico‐chemical properties gluten‐starch dough during mixing’;International Journal of Food Science & Technology;2023-07-14

3. Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment;Fermentation;2023-04-01

4. Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review;Fermentation;2022-05-24

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