Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin China
2. School of Biology and Food Engineering Guangdong University of Petrochemical Technology Maoming China
Funder
Program on Industrial Technology System of National Soybean
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11800
Reference71 articles.
1. Soy proteins: A review on composition, aggregation and emulsification
2. Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum
3. Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum
4. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
5. Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
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