Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions
Fuyun Ji(Hefei University of Technology), Zhi Zheng(Anhui Agricultural University), Jingjing Xu(Hefei University of Technology), Yuanyuan Ouyang(Hefei University of Technology), Xingjiang Li(Hefei University of Technology), Dongdong Mu(Hefei University of Technology), Shuizhong Luo(Hefei University of Technology), Yizhong Shen(Hefei University of Technology)
Cited by 114
Related Papers
Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
|Food Hydrocolloids|2018|463
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
|Carbohydrate Polymers|2019|342
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring
|Food Hydrocolloids|2019|249
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
|Journal of Food Engineering|2021|137