Cited by 146Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties

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Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate

Xing, Haoran, Liu, Xuguang, Hu, Yunfeng, Hu, Kailei, Chen, Junran·2024·Food Hydrocolloids

DOI 10.1016/j.foodhyd.2023.109323

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Functional properties of soy proteins
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The development history and recent updates on soy protein-based meat alternatives
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Lycium barbarum polysaccharides: Extraction, purification, structural characterisation and evidence about hypoglycaemic and hypolipidaemic effects. A review
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Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition
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Jia, 2023, Effects of Lycium barbarum polysaccharide on pasting, rheology, and in vitro digestibility of starch, Starch - Stärke, 75
Thrane, 2017, Chapter 2 - soy protein: Impacts, production, and applications, 23

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Authors: Xing, H., Liu, X., Hu, Y., Hu, K., & Chen, J.
Affiliations: Tianjin University of Science and Technology (CN)
Corresponding author: Chen, Junran
ORCID: Xing, Haoran
Hu, Yunfeng
Chen, Junran
Venue: Food Hydrocolloids
Publisher: Elsevier BV
Published: 2024-02
Volume: 147
Pages: 109323
ISSN: 0268-005X (ISSN-L)
DOI: 10.1016/j.foodhyd.2023.109323
OpenAlex: W4387035151
Cited by: 145
References: 37
Citations by year: 2026: 53 · 2025: 67 · 2024: 25
FWCI: 20.97
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
doi.org/10.15223/policy-017 (stm-asf)
doi.org/10.15223/policy-037 (stm-asf)
doi.org/10.15223/policy-012 (stm-asf)
doi.org/10.15223/policy-029 (stm-asf)
doi.org/10.15223/policy-004 (stm-asf)
Locations: Food Hydrocolloids (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: Lycium barbarum polysaccharide, soy protein isolate, heat-induced gelation, gel strength, water holding capacity, viscoelasticity, thermal stability, protein secondary structure, hydrophobic interactions, electrostatic interactions, disulfide bonds, functional food ingredients

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Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate

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