Effect of high‐pressure homogenization on Ca <sup>2+</sup> ‐induced gel formation of soybean <scp>11 S</scp> globulin-Reference-Cited by-同舟云学术

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Effect of high‐pressure homogenization on Ca ²⁺ ‐induced gel formation of soybean 11 S globulin

Published:2023-01-13 Issue:4 Volume:103 Page:2057-2069
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Sun Bingyu¹,Gu Xuelian¹^ORCID,Wang Fengqiujie¹,Liu Linlin¹,Huang Yuyang¹^ORCID,Gao Yuan¹^ORCID,Lü Mingshou¹,Zhu Ying¹^ORCID,Shi Yanguo¹,Zhu Xiuqing¹

Affiliation:

1. College of Food Engineering, Harbin University of Commerce Heilongjiang PR China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12398

Reference50 articles.

1. Protein particle and soluble protein structure in prepared soymilk

2. Structural Characterization of Heat-Induced Protein Particles in Soy Milk

3. Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels

4. Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

5. Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents

Cited by 3 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. The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels;Gels;2024-08-31

2. Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength;Food Bioscience;2024-06

3. Isolation of Prunus persica kernel protein and its physicochemical properties and aggregating performance modulated by heating and ultrasonication;Sustainable Chemistry and Pharmacy;2024-04

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