研究论文
In situ covalent modification of soy protein isolate during alkaline extraction: effects of polyphenol structure and concentration on protein yield, conformation, functional properties, and emulsifying performance
Xiaofan Lv, Hao Liu, Yan Yu, Jinshui Wang, Benguo Liu
Henan University of Technology Henan Institute of Technology Henan Institute of Science and Technology
来源Food Chemistry
年份2025
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逐年被引趋势
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526
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2.95
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同类平均 = 1
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学术脉络
学科主题
生物医学Proteins in Food Systems
Nanocomposite Films for Food Packaging · Food composition and properties
参考文献 55
ABTS radical scavenging capacity in green and roasted coffee extracts
被引 51Remmelt Van der Werf, Christophe Marcic, Ali Khalil · LWT · 2014
A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts
被引 125Attila-Levente Fogarasi, Szilárd Kun, Gabriella Tankó · Food Chemistry · 2014
A potential practical approach to reduce Ara h 6 allergenicity by gamma irradiation
被引 72Chunping Luo, Chunqiu Hu, Jinyan Gao · Food Chemistry · 2012
此处列出前 3 条
引用本文 5
Structural Transformation and Functional Improvement of Potato Protein–Gallic Acid Conjugates: Multispectroscopy and Molecular Dynamics Simulations
被引 3Zhenjing Huang, Jun Luo, Xiaoyun Fei · Foods · 2026
Molecular dynamics insights into deep eutectic solvent extraction of coffee proteins: Structural and functional comparison with alkaline extraction
被引 1Xinxin Yu, Su Zhang, Guanghua Xia · Food Hydrocolloids · 2026
Advances in ovalbumin foam modification of metal-phenolic networks: Concentration-dependent interfacial properties and bioaccessibility regulation
被引 0Minghui Zhao, Jinghong Li, Zhuo Chen · Food Hydrocolloids · 2026
按被引量排序，此处列出前 3 条