Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties-Reference-Cited by-同舟云学术

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Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties

Published:2020-08 Issue: Volume:105 Page:105764
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liang Guijiang,Chen Wenpu,Qie Xuejiao,Zeng Maomao,Qin Fang,He Zhiyong,Chen Jie

Funder

National Natural Science Foundation of China

National First-class discipline program of Food Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates;Achouri;Food Research International,1998

2. Protein isolates from Bambara groundnut (Voandzeia Subterranean L.): Chemical characterization and functional properties;Adebowale;International Journal of Food Properties,2011

3. Health potential of soy isoflavones for menopausal women;Anderson;Public Health Nutrition,1999

4. Creation and characterisation of aerated food products;Campbell;Trends in Food Science & Technology,1999

5. Protein analysis;Chang,2014

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