The relationship between the chemical composition and the quality of the soybean film during peeling process-Reference-Cited by-同舟云学术

The relationship between the chemical composition and the quality of the soybean film during peeling process

Published:2020-07-27 Issue:9 Volume:8 Page:4944-4956
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ding Yin‐Yi¹²³,Li Juanjuan¹^ORCID,Wu Cheng¹,Yang Yuexi¹²,Gu Zhenyu¹²

Affiliation:

1. School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China

2. National Experimental Teaching Demonstration Center of Food Engineering and Quality and Safety Hangzhou China

3. Shanghai Institutes for Biological Sciences Chinese Academy of SciencesZhejiang Gongshang University Joint Centre for Food and Nutrition ResearchZhejiang Gongshang University Hangzhou China

Funder

Key Research and Development Program of Zhejiang Province

National Key R&D Program of China

Zhejiang University Students Science and Technology Innovation Activity Plan and New Miao Talent Program

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1791

Reference30 articles.

1. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

2. Functional Properties of Edible Films Using Whey Protein Concentrate

3. Structure and property changes of soybean protein isolates resulted from the glycation and cross-linking by transglutaminase and a degraded chitosan

4. Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate‐based emulsion gel beads during gelation;Duanquan L.;Food Hydrocolloids,2020

5. Mechanical and Thermomechanical Properties of Films Based on Whey Proteins as Affected by Plasticizer and Crosslinking Agents

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