Physicochemical Properties and Metal Ion-Binding Capacity of Thermal-Induced Antarctic Krill Protein Aggregates under Different pH Conditions

被引：0

作者：

Huang, Yihan ^{[1
]}

Lin, Songyi ^{[1
,2
]}

Chen, Lei ^{[1
]}

He, Xueqing ^{[1
]}

Hu, Jinhui ^{[1
]}

Sun, Na ^{[1
,2
]}

机构：

[1] SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian,116034, China

[2] Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian,116034, China

来源：

Journal of Agricultural and Food Chemistry | 1600年 / 72卷 / 46期

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摘要：

Journal article (JA)

引用

页码：25944 / 25954

共 4 条

[1] Physicochemical Properties and Metal Ion-Binding Capacity of Thermal-Induced Antarctic Krill Protein Aggregates under Different pH Conditions
Huang, Yihan
Lin, Songyi
Chen, Lei
He, Xueqing
Hu, Jinhui
Sun, Na
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2024, 72 (46) : 25944 - 25954
[2] Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
Cao, Jia
Tong, Xiaohong
Wang, Mengmeng
Tian, Tian
Yang, Sai
Sun, Mingyue
Lyu, Bo
Cao, Xinru
Wang, Huan
Jiang, Lianzhou
FOODS, 2022, 11 (06)
[3] Effect of granule size on physicochemical, morphological, thermal and pasting properties of native and 2-octenyl-1-ylsuccinylated potato starch prepared by dry heating under different pH conditions
Sandhu, Kawaljit Singh
Sharma, Loveleen
Kaur, Maninder
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 61 (01) : 224 - 230
[4] Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions
Ma, Chengxin
Wan, Qingyi
Song, Jian
Hao, Tingting
Xia, Songgang
Shen, Shuo
Li, Ku
Xue, Changhu
Jiang, Xiaoming
FOOD HYDROCOLLOIDS, 2024, 149

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