Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Yang, Jing;Peng, Dengfeng;Jin, Weiping;Geng, Fang;Cheng, Chen;...

通讯作者：

Deng, QC;Duan, YQ

作者机构：

[Cheng, Chen; Deng, Qianchun; Deng, QC; Peng, Dengfeng; Yang, Jing; Wang, Lei] Chinese Acad Agr Sci, Oil Crops Res Inst, Key Lab Oilseeds Proc, Minist Agr, Wuhan, Hubei, Peoples R China.

[Duan, Yuqing; Zhang, Haihui; Yang, Jing] Jiangsu Univ, Inst Food Phys Proc, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China.

[Jin, Weiping] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Wuhan, Hubei, Peoples R China.

[Geng, Fang] Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu, Sichuan, Peoples R China.

通讯机构：

[Deng, QC ] C

[Duan, YQ ] J

Chinese Acad Agr Sci, Oil Crops Res Inst, Key Lab Oilseeds Proc, Minist Agr, Wuhan, Hubei, Peoples R China.

Jiangsu Univ, Inst Food Phys Proc, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China.

语种：

英文

关键词：

Digestibility;emulsion/foam;oil/air-water interface;pH shifting;physical field modification;plant protein

期刊：

Critical Reviews in Food Science and Nutrition

ISSN：

1040-8398

年：

2023

页码：

1-16

DOI：

10.1080/10408398.2023.2289072

基金类别：

Major science and technology projects in the Xinjiang Uygur Autonomous Region [2022A02004]; National Key Research and Development program of China [2021YFD2100400]; Young Talents of Chinese Academy of Agricultural Sciences; Wuhan Yellow Crane Talents

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

The application of plant proteins in food systems is largely hindered by their poor foaming or emulsifying properties and low digestibility compared with animal proteins, especially due to the aggregate state with tightly folded structure, slowly adsorbing at the interfaces, generating films with lower mechanical properties, and exposing less cutting sites. Physical fields and pH shifting have certain synergistic effects to efficiently tune the structure and redesign the interfacial layer of plant proteins, further enhancing their foaming or emulsifying properties. The improvement mechanisms m...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问