Effect of soybean protein-isolate-catechin edible film and coating on the storage quality of bean bun-Reference-Cited by-同舟云学术

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Effect of soybean protein-isolate-catechin edible film and coating on the storage quality of bean bun

Published:2024-02 Issue: Volume:57 Page:103613
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Hu Xiaohuan,Zhang Hong,Wang Yaguang,Wang Hao,Wang Liqi,Elfalleh Walid^ORCID,Yu Dianyu^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films;Ahmadzadeh;Food Packaging and Shelf Life,2023

2. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes;Ai;Food Hydrocolloids,2018

3. Effect of moringa oleifera leaf on antioxidant and quality characteristics of the Korean traditional rice cake sulgidduk;Choi;Journal of Food Processing and Preservation,2017

4. Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation;Dai;Food Chemistry,2022

5. Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics;Dai;Food Hydrocolloids,2023

Cited by 1 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. Organic nanoparticles incorporated starch/carboxymethylcellulose multifunctional coating film for efficient preservation of perishable products;International Journal of Biological Macromolecules;2024-08

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