Soy protein isolate: an overview on foaming properties and air–liquid interface-Reference-Cited by-同舟云学术

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Soy protein isolate: an overview on foaming properties and air–liquid interface

Published:2021-10-25 Issue:1 Volume:57 Page:188-200
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Li Jiaxin¹²^ORCID,Yang Xiaoqing¹²,Swallah Mohammed Sharif¹^ORCID,Fu Hongling¹²,Ji Lei¹²,Meng Xiangze¹²,Yu Hansong¹²^ORCID,Lyu Bo²³^ORCID

Affiliation:

1. College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China

2. Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China

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

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15390

Reference104 articles.

1. Evaluation of foam performance at different temperature for enhanced oil recovery process

2. Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification

3. Gas/water foams stabilized with a newly developed anionic surfactant for gas mobility control applications

4. Effects of Polypropylene Glycol at Very Low Concentrations on Rheological Properties at the Air–Water Interface and Foam Stability of Sodium Bis(2-ethylhexyl)sulfosuccinate Aqueous Solutions

5. Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

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1. Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels;Food Hydrocolloids;2024-09

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3. Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions;Food Hydrocolloids;2024-08

4. Improving foam stability: Calcium addition, high hydrostatic pressure, and their combinations on soybean protein isolates;Innovative Food Science & Emerging Technologies;2024-08

5. Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods;Flavour and Fragrance Journal;2024-07-19

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