Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins
出版年份 2020 全文链接
标题
Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins
作者
关键词
-
出版物
MOLECULES
Volume 25, Issue 4, Pages 875
出版商
MDPI AG
发表日期
2020-02-26
DOI
10.3390/molecules25040875
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Low-pH induced structural changes, allergenicity and in vitro digestibility of lectin from black turtle bean (Phaseolus vulgaris L.)
- (2019) Jinlong Zhao et al. FOOD CHEMISTRY
- Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
- (2019) Rui Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
- (2019) Chuan-He Tang FOOD HYDROCOLLOIDS
- Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review
- (2018) Hafiz Rizwan Sharif et al. FOOD HYDROCOLLOIDS
- Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
- (2018) Amir Amiri et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein
- (2018) Longtao Zhang et al. JOURNAL OF CEREAL SCIENCE
- Effects of nonthermal food processing technologies on food allergens: A review of recent research advances
- (2018) Flora-Glad Chizoba Ekezie et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment
- (2018) Zhanmei Jiang et al. INTERNATIONAL DAIRY JOURNAL
- Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment
- (2017) Liurong Huang et al. FOOD CHEMISTRY
- Fractionation, physicochemical, and structural characterization of winged bean seed protein fractions with reference to soybean
- (2017) Mohammad Usman Makeri et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure
- (2017) Cunshan Zhou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
- (2016) Jonathan O'Sullivan et al. FOOD HYDROCOLLOIDS
- Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths
- (2016) Moxi Zhou et al. Innovative Food Science & Emerging Technologies
- Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products
- (2016) Cheng-Bin Zhao et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties
- (2016) Wenfei Xiong et al. ULTRASONICS SONOCHEMISTRY
- Uniform-sized particles in biomedical field prepared by membrane emulsification technique
- (2015) Jie Wu et al. CHEMICAL ENGINEERING SCIENCE
- Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
- (2015) Chuan-He Tang CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
- (2015) Hao Hu et al. FOOD HYDROCOLLOIDS
- Characterization of Thermal Denaturation Structure and Morphology of Soy Glycinin by FTIR and SEM
- (2015) Guohui Long et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes
- (2015) Qian Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses
- (2015) Fengxian Guo et al. JOURNAL OF FOOD SCIENCE
- Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
- (2015) Rocío Morales et al. ULTRASONICS SONOCHEMISTRY
- Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal
- (2015) Jian Jin et al. ULTRASONICS SONOCHEMISTRY
- Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat
- (2014) Ke Li et al. Food and Bioprocess Technology
- Effects of ultrasound on the structure and physical properties of black bean protein isolates
- (2014) Lianzhou Jiang et al. FOOD RESEARCH INTERNATIONAL
- pH Stability Study of Lectin from Black Turtle Bean (Phaseolus vulgaris) as Influenced by Guanidinium–HCl and Thermal Treatment
- (2014) Shudong He et al. PROTEIN AND PEPTIDE LETTERS
- Effects of sweeping frequency ultrasound treatment on enzymatic preparations of ACE-inhibitory peptides from zein
- (2013) Xiaofeng Ren et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
- (2013) Qiu-Ting Zhang et al. FOOD AND BIOPRODUCTS PROCESSING
- Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
- (2012) Hao Hu et al. FOOD HYDROCOLLOIDS
- Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish (Parupeneus heptacanthus)
- (2011) Kanokwan Matmaroh et al. FOOD CHEMISTRY
- Structural Rearrangement of Ethanol-Denatured Soy Proteins by High Hydrostatic Pressure Treatment
- (2011) Jin-Mei Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparative study of high intensity ultrasound effects on food proteins functionality
- (2011) C. Arzeni et al. JOURNAL OF FOOD ENGINEERING
- Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions
- (2010) Claire Berton et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Kinetics of Aspartic Acid Isomerization and Enantiomerization in Model Aspartyl Tripeptides under Forced Conditions
- (2010) Uwe Conrad et al. JOURNAL OF PHARMACEUTICAL SCIENCES
- Interfacial and foaming properties of soy protein and their hydrolysates
- (2009) Karina D. Martínez et al. FOOD HYDROCOLLOIDS
- Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
- (2009) Vassilios Raikos FOOD HYDROCOLLOIDS
- Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
- (2009) Jiang Jiang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Structural modification of soy protein by the lipid peroxidation product malondialdehyde
- (2009) Wei Wu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates
- (2007) Xian-Sheng Wang et al. FOOD HYDROCOLLOIDS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started