Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate-Reference-Cited by-同舟云学术

Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate

Author:

Wang Zhigao¹²³⁴^ORCID,Zhang Cheng⁵⁶⁷⁸⁹,Zhang Tian¹⁰¹¹¹²¹³¹⁴,Ju Xingrong¹²³⁴⁵,He Rong⁵⁶⁷⁸⁹

Affiliation:

1. School of Food Science and Technology

2. Jiangnan University

3. Wuxi

4. 214122 People's Republic of China

5. College of Food Science and Engineering

6. Collaborative Innovation Center for Modern Grain Circulation and Safety

7. Key Laboratory of Grains and Oils Quality Control and Processing

8. Nanjing University of Finance and Economics

9. Nanjing

10. Advanced Pharmaceutics and Drug Delivery Laboratory

11. Leslie Dan Faculty of Pharmacy

12. University of Toronto

13. Toronto

14. Canada

Abstract

Acylated and glycated RPI gels were prepared, but the moderate acylation was more favorable to improve the gelation property of RPI.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

Reference48 articles.

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