Effects of high-intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen ) seed protein isolate-Reference-Cited by-同舟云学术

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Effects of high-intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen ) seed protein isolate

Published:2018-06-22 Issue:15 Volume:98 Page:5690-5699
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Xue Feng¹,Zhu Chengshu¹,Liu Fan¹,Wang Shenyan¹^ORCID,Liu Haozhen²,Li Chen³

Affiliation:

1. School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing China

2. College of Animal Sciences & Technology; Huazhong Agricultural University; Wuhan China

3. College of Food Science and Light Industry; Nanjing Tech University; Nanjing China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9116/fullpdf

Reference41 articles.

1. Enhancement of amygdalin activated with β-D-glucosidase on HepG2 cells proliferation and apoptosis;Zhou;Carbohydr Polym,2012

2. Interactions of vegetable proteins with other polymers: structure-function relationships and applications in the food industry;Lin;Trends Food Sci Technol,2017

3. Effects of radio frequency heating treatment on structure changes of soy protein isolate for protein modification;Guo;Food & Bioprocess Technology,2017

4. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction;Xue;Food Res Int,2013

5. Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization;Chen;LWT - Food Sci Technol,2016

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2. Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties;Food Chemistry Advances;2024-12

3. Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel;International Journal of Biological Macromolecules;2024-10

4. Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation;Food Chemistry;2024-09

5. Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie;Food Research International;2024-06

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