Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
暂无分享,去创建一个
Lianzhou Jiang | Xiaohong Tong | Xinru Cao | Tian Tian | Bo Lyu | Huan Wang | Jiayuan Cao | Mingyue Sun | Sai Yang | Mengmeng Wang
[1] Lianzhou Jiang,et al. Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG , 2022 .
[2] Lianzhou Jiang,et al. Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction , 2021 .
[3] I. Måge,et al. Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates , 2021 .
[4] Lianzhou Jiang,et al. Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara). , 2021, Food chemistry.
[5] D. Kitts,et al. Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates , 2021 .
[6] M. Nickerson,et al. Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins , 2021, Food Reviews International.
[7] Yixiang Wang,et al. Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties , 2021 .
[8] Xin Jia,et al. Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio , 2021, LWT.
[9] Mingyu He,et al. Spectroscopic analysis of the effect of vitamin B12-soy protein isolate on the soy protein isolate structure , 2021 .
[10] Lianzhou Jiang,et al. pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization , 2020 .
[11] M. Hossain,et al. The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties , 2020 .
[12] C. Turchiuli,et al. Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying. , 2020, Food chemistry.
[13] L. Jiang,et al. Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels. , 2020, Carbohydrate polymers.
[14] Jie Chen,et al. Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties , 2020 .
[15] B. Sołowiej,et al. The effect of various pH values on foaming properties of whey protein preparations , 2020 .
[16] Kecheng Zhang,et al. Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent , 2020 .
[17] Xiaoquan Yang,et al. Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions , 2020 .
[18] Shuang Zhang,et al. Effect of Spray-Drying and Freeze-Drying on the Properties of Soybean Hydrolysates , 2020 .
[19] Dianyu Yu,et al. Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior , 2020 .
[20] Bingcan Chen,et al. Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution. , 2020, Food chemistry.
[21] L. Jiang,et al. Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels. , 2019, Food chemistry.
[22] Yuhao Zhang,et al. Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods. , 2019, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.
[23] Donghong Liu,et al. Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties. , 2019, Ultrasonics sonochemistry.
[24] Jian Ming,et al. Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins , 2019 .
[25] Juqing Wu,et al. Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs , 2019, Food Biophysics.
[26] J. Regenstein,et al. Effect of the condition of spray-drying on the properties of the polypeptide-rich powders from enzyme-assisted aqueous extraction processing , 2019, Drying Technology.
[27] M. Nickerson,et al. Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes. , 2018, Journal of the science of food and agriculture.
[28] G. Gutiérrez-López,et al. Zeta Potential of Food Matrices , 2018, Food Engineering Reviews.
[29] J. Toca-Herrera,et al. Complex Coacervation of Milk Proteins with Sodium Alginate. , 2018, Journal of agricultural and food chemistry.
[30] H. Khouryieh,et al. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH. , 2018, Food chemistry.
[31] S. Ikeda,et al. Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air-Water Interfaces. , 2018, Journal of agricultural and food chemistry.
[32] Yu-gang Shi,et al. Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β-carotene by anti-solvent precipitation method , 2017 .
[33] Fei Ren,et al. Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values , 2017 .
[34] D. Mcclements,et al. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. , 2017 .
[35] Y. Hua,et al. Two-step complex behavior between Bowman–Birk protease inhibitor and ι-carrageenan: Effect of protein concentration, ionic strength and temperature , 2017 .
[36] Y. Hua,et al. The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey , 2016 .
[37] Yujie Su,et al. Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study , 2016 .
[38] Yan Li,et al. Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions , 2015 .
[39] Yapeng Fang,et al. Soy proteins: A review on composition, aggregation and emulsification , 2014 .
[40] Y. Matsumura,et al. Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions , 2014 .
[41] Y. Hua,et al. Charge Compensation, Phase Diagram, and Protein Aggregation in Soy Protein–Gum Arabic Complex Formation , 2013 .
[42] A. J. van der Goot,et al. Protein micro-structuring as a tool to texturize protein foods. , 2013, Food & function.
[43] P. Cayot,et al. Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system , 2012 .
[44] S. Liyanaarachchi,et al. Functional properties of whey proteins microparticulated at low pH. , 2012, Journal of dairy science.
[45] Jiaoyan Ren,et al. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties , 2011 .
[46] Yangchao Luo,et al. Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein , 2011 .
[47] Anthony C. Lee,et al. Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes , 2009 .
[48] D. Wilson,et al. Polyelectrolyte screening effects on the dissolution of whey protein gels at high pH conditions , 2007 .
[49] H. Kristinsson,et al. Rheological properties of foams generated from egg albumin after pH treatment , 2007 .
[50] R. Stanley,et al. Creating Proteins with Novel Functionality via the Maillard Reaction: A Review , 2006, Critical reviews in food science and nutrition.
[51] Jingyuan Xu,et al. Effect of ionic strength and pH on the thermal and rheological properties of soy protein–amylopectin blend , 2003 .
[52] J. Cheftel,et al. Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate , 1989 .
[53] N. Kitabatake,et al. Surface Tension and Foamability of Protein and Surfactant Solutions , 1988 .