Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide-Reference-Cited by-同舟云学术

Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide

Published:2018-10-29 Issue:46 Volume:66 Page:12316-12326
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Peng Xiu-Qing¹,Xu Yan-Teng¹,Liu Tong-Xun¹,Tang Chuan-He¹²^ORCID

Affiliation:

1. Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, P. R. China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, P. R. China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Guangdong Province Higher Vocational Colleges and Schools Pearl River Scholar Funded Scheme

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b03398

Reference47 articles.

1. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

2. Reflections about the functional potential of legume proteins A Review

3. EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINS

4. Emulsifying Properties of Soybeanβ-Conglycinin and Glycinin: Evaluation by Turbidimetry

5. Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan

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