研究论文
Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions
Fuyun Ji, Jingjing Xu, Yuanyuan Ouyang, Dongdong Mu, Xingjiang Li, Shuizhong Luo, Yizhong Shen, Zhi Zheng
Hefei University of Technology
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逐年被引趋势
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10.23
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学术脉络
学科主题
生物医学Proteins in Food Systems
Food Chemistry and Fat Analysis · Polysaccharides Composition and Applications
参考文献 42
Amyloid-like fibrils formed from intrinsically disordered caseins: physicochemical and nanomechanical properties
被引 57Kang Pan, Qixin Zhong · Soft Matter · 2015
Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate
被引 353Kazuko Shimada, J.C. Cheftel · Journal of Agricultural and Food Chemistry · 1989
Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
被引 136Yvonne Serfert, Constanze Lamprecht, Chin Ping Tan · Journal of Food Engineering · 2014
此处列出前 3 条
引用本文 119
Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate
被引 142Zejian Xu, Guancheng Shan, Nairong Hao · Biomaterials · 2022
Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils
被引 118Anna Hu, Liang Li · Ultrasonics Sonochemistry · 2022
Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils
被引 115Jianxiong Yue, Xiaolin Yao, Qingxia Gou · Food Hydrocolloids · 2022
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