The effect of different edible fungal polysaccharides on the stability of whey protein isolate solution near isoelectric point-Reference-Cited by-同舟云学术

The effect of different edible fungal polysaccharides on the stability of whey protein isolate solution near isoelectric point

Published:2023-01-05 Issue:3 Volume:58 Page:1150-1161
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Shang Jiaqi¹²^ORCID,Ritian Jin¹²³^ORCID,Yang Wei⁴,Teng Xiangyu¹²,Sun Hui¹^ORCID,Zhang Fengrui¹,Zhang Lili¹^ORCID,Xu Yan¹,Ren Haowei¹²,Liu Ning¹²^ORCID

Affiliation:

1. Key Laboratory of Dairy Science, College of Food Science Northeast Agricultural University 150030 Harbin China

2. Harbin Tengning Technology Co., Ltd 150028 Harbin China

3. College of Food and Biological Engineering Jimei University 361021 Xiamen China

4. School of Food Science and Technology Jiangnan University 214122 Wuxi China

Funder

National Key Research and Development Program of China

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.16259

Reference28 articles.

1. Skincare application of medicinal plant polysaccharides — A review

2. Monosaccharides interact weakly with human serum albumin. Insights for the functional perturbations on the binding capacity of albumin

3. Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

4. Heat-induced self-assembling of BSA at the isoelectric point

5. Molten globule of bovine ?-lactalbumin at neutral pH induced by heat, trifluoroethanol, and oleic acid: A comparative analysis by circular dichroism spectroscopy and limited proteolysis

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