Concepedia

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Chengbin Zhao, Linyi Zhou, Jinyang Liu, Yao Zhang, Chen Yang, Fei Wu

Journal of Food Science and Technology · 2016 · 118 citations · 45 references

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References

45

Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

Akio Kato, Shuryo Nakai · Biochimica et Biophysica Acta (BBA) - Protein Structure · 1980 · 1.4K citations

, , +14

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Hao Hu, Jiahui Wu, Eunice C.Y. Li‐Chan et al. · Food Hydrocolloids · 2012 · 827 citations

, , +10

Comparative study of high intensity ultrasound effects on food proteins functionality

Carolina Arzeni, Karina D. Martínez, Paula Zema et al. · Journal of Food Engineering · 2011 · 720 citations

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Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

Khetan Shevkani, Narpinder Singh, Amritpal Kaur et al. · Food Hydrocolloids · 2014 · 717 citations

, , +14

Melanoidins produced by the Maillard reaction: Structure and biological activity

Heya Wang, He Qian, Weirong Yao · Food Chemistry · 2011 · 711 citations

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