Influences of the different chemical components in soybean soluble polysaccharide on the emulsifying performance of its conjugates formed with soybean protein isolate-Reference-Cited by-同舟云学术

Influences of the different chemical components in soybean soluble polysaccharide on the emulsifying performance of its conjugates formed with soybean protein isolate

Published:2022-12-11 Issue:2 Volume:58 Page:656-664
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Lin Jiawei¹²,Lei Xiping¹,Chen Jin¹,Lin Qiyi¹,Zhang Yanqing¹,Tang Zhong‐Sheng¹³⁴^ORCID

Affiliation:

1. College of Food Science and Engineering Guangdong Ocean University Yangjiang 529500 China

2. School of Food Sciences and Engineering South China University of Technology Guangzhou 510640 China

3. Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory Chaozhou 521011 China

4. Guangdong Yuanchun Wine Co., Ltd. Maoming 525011 China

Funder

Science and Technology Planning Project of Guangdong Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16215

Reference38 articles.

1. Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp

2. Combined membrane filtration and alcohol-precipitation of alkaline soluble polysaccharides from sugar beet pulp: Comparision of compositional, macromolecular, and emulsifying properties

3. Control of the Maillard reaction in food systems

4. Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

5. High protein and high oil emulsions: Phase diagram, stability and interfacial adsorption

Cited by 6 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. Synthesis, structural characterization and in vitro digestion stability of a soluble soybean polysaccharide‑zinc chelate;International Journal of Biological Macromolecules;2024-11

2. Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion;Food Hydrocolloids;2024-07

3. Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions;International Journal of Biological Macromolecules;2024-02

4. Physicochemical stability of Pickering emulsion stabilised by green tea polysaccharide conjugates‐soy protein isolate complex and its delivery of curcumin;International Journal of Food Science & Technology;2024-01-30

5. Conformational flexibility and molecular weight influence the emulsification performance of pectin: A comparative study of sugar beet pectin and citrus pectin;Food Hydrocolloids;2024-01