The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability-Reference-Cited by-同舟云学术

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The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability

Published:2020-08 Issue: Volume:105 Page:105819
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gao Jian,Li Xiao-mei,Chen Feng-lian,Piekoszewski Wojciech,Yang Yang,Wang Bing,Liu Lin-lin,Guan Hua-nan,Shi Yan-guo,Zhang Na

Funder

National Natural Science Foundation

National Science and Technology Major Project of the Ministry of Science and Technology of China

Major science and technology Program of Heilongjiang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

1. In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins;Aderinola;Food Hydrocolloids,2020

2. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

3. Identification and characterization of functional intermediates of stem bromelain during urea and guanidine hydrochloride unfolding;Ahmad;Journal of Biochemistry,2006

4. Effect of galactose on acid induced molten globule state of soybean agglutinin: Biophysical approach;Alam;Journal of Molecular Structure,2015

5. Effect of high pressure on solubility and aggregability of calcium-added soybean proteins;Añon;Innovative Food Science & Emerging Technologies,2012

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