Chinese Japanese Germany Korea
ChemicalBook >> journal list >> Food Hydrocolloids >>article
Food Hydrocolloids

Food Hydrocolloids

IF: 13.8
Download PDF

Ultrasound-Assisted pH Shifting Modulates Soy Protein Isolate-Egg White Protein Complexes to Retard Corn Starch Retrogradation

Published:1 August 2026 DOI: 10.1016/j.foodhyd.2026.113306
Zhiyong Wang, Xinyue Chang, Wenhan Hao, Jinbo Li, Zixin Chang, Wenrui Gao, Jing Xu

Abstract

Substances (1)

Materials
Procduct Name CAS Molecular Formula Supplier Price
Albumin from chicken egg white 9006-59-1 C16H26O5 345 suppliers $28.00-$1970.00

Similar articles

IF:8.3

Antibacterial Soy Protein Isolate Prepared by Quaternization.

ACS Applied Materials & Interfaces Qi Dong, Jingwen Lei,etc Published: 14 August 2022
IF:10.7

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility

Carbohydrate Polymers Ran Meng, Ran Feng,etc Published: 22 November 2024
IF:12

Soy protein isolates: A review of their composition, aggregation, and gelation

Comprehensive Reviews in Food Science and Food Safety Li Zheng, Joe M. Regenstein,etc Published: 18 February 2022

Latest Papers

Phycocyanin–chitooligosaccharide interactions drive the formation of blue soft wheat starch gels with modified digestibility: Linking multiscale structure to functional performance

Published: 1 March 2027

Thermo-responsive adipose tissue mimetics stabilized by protein fibril-sodium alginate complex and enhanced by glycerolysis lipids

Published: 1 March 2027

Integrated hierarchical assembly of egg white proteins into nanoparticle-nanofiber composites for improved interfacial behavior and foam stabilization

Published: 1 March 2027
Page navigation
Title & authors Abstract Substances Similar articles