Work

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

Year: 2024

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2024.110109

Authors: Xiangxin Liao, Jianxia Xu, Sixu Lv, Shanlong Zhu, Wenqi Wang, Yibin Zhou, Yingnan Liu, Xiaonan Sui, Yaqing Xiao

Institutions: Anhui Agricultural University, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, Northeast Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: National Natural Science Foundation of China, Natural Science Foundation of Anhui Province, Key Technologies Research and Development Program

Awards: G3047586574, G3442989604, G6605873124

OpenAlex ID: W4394824167

FWCI: 8.099

Cites: 61

Cited by: 48

Related to: 10