Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment
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Yang and co-workers revealed that ultrasound treatment could alter the proportional roles of ionic bonds, hydrogen bonds, hydrophobic forces, and disulfide crosslinks within soy protein gels, and that such changes were dependent on the pH environment.
“the study by Yang and co-workers revealed that ultrasound treatment could alter the proportional roles of ionic bonds, hydrogen bonds, hydrophobic forces, and disulfide crosslinks within soy protein gels, and that such changes were dependent on the pH environment (J. Yang et al., 2023).”
From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as J. Yang et al., 2023
Yang and colleagues reported that disulfide linkages constituted the major intermolecular force controlling the formation of thermally induced gels from soy protein hydrolysates.
“Yang and colleagues reported that disulfide linkages constituted the major intermolecular force controlling the formation of thermally induced gels from soy protein hydrolysates (J. Yang et al., 2023)”
From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as J. Yang et al., 2023
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Sorted by citations
Han, X., Shan, B., Li, Y., Liu, J., Yang, J., & Li, D. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113483
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- Authors
- Yang, J., Dou, J., Zhu, B., Ning, Y., Wang, H., Huang, Y., Li, Y., Qi, B., & Jiang, L.
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2023-05
- Volume
- 95
- Pages
- 106403
- ISSN
- 1350-4177
- PMC
- PMC10139986
- Cited by
- 44
- References
- 1
- Language
- en
- Licence
- Funders
- National Key Research and Development Program of China (2021YFD2100301-01)
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