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Cited by 48Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood Nutrient Composition and Product Development

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Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction

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Liao, Xiangxin, Xu, Jianxia, Lv, Sixu, Zhu, Shanlong, Wang, Wenqi, Zhou, Yibin, Liu, Yingnan, Sui, Xiaonan, Xiao, Yaqing·2024·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2024.110109
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Metadata

Authors
Liao, X., Xu, J., Lv, S., Zhu, S., Wang, W., Zhou, Y., Liu, Y., Sui, X., & Xiao, Y.
Affiliations
  • Anhui Agricultural University (CN)
  • Northeast Agricultural University (CN)
Corresponding author
  • Sui, Xiaonan
  • Xiao, Yaqing
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2024-09
Volume
154
Pages
110109
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2024.110109
OpenAlex
W4394824167
Cited by
48
References
3
Citations by year
2026: 18 · 2025: 23 · 2024: 7
FWCI
8.10
Type
journal article
Language
en
Open access
Licence
Locations
Food Hydrocolloids (acceptedVersion)
Funders
  • Key Technologies Research and Development Program (202204c06020077)
  • National Natural Science Foundation of China (U22A20548)
  • Natural Science Foundation of Anhui Province (2308085QC114)
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
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
theanine, soy protein isolate, protein gelation, gel strength, water holding capacity, protein conformation, β-conglycinin, glycinin, hydrogen bonding, van der Waals interactions, protein aggregation, gel network structure

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