Optimization of enzymatic soy protein isolate‐glucosamine conjugates to improve the freeze–thaw stability of emulsion-Reference-Cited by-同舟云学术

Optimization of enzymatic soy protein isolate‐glucosamine conjugates to improve the freeze–thaw stability of emulsion

Published:2022-09-12 Issue:2 Volume:103 Page:811-819
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Li Ning¹,Zhang Zhihui¹,Cui Yifan²,Shi Jiahui¹,Sun Xiaotong¹,Liu Yi‐an¹,Wang Xibo¹^ORCID,Xu Ning¹

Affiliation:

1. College of Food Science Northeast Agricultural University Harbin China

2. College of Agriculture Northeast Agricultural University Harbin 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.12192

Reference33 articles.

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5. Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability

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