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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules

WarjiThe Graduate School, Bogor Agricultural University, Bogor, Indonesia;Agricultural and Biological Engineering, Lampung University, Lampung, IndonesiaCorrespondence[email protected]
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,
Sutrisno Suro MardjanBiosystem Engineering Division, Department of Mechanical and Biosystem Engineering, Bogor Agricultural University, Bogor, IndonesiaView further author information
,
Sri YulianiIndonesian Center for Agricultural Postharvest Research and Development, Ministry of Agriculture of Republic of Indonesia, Cimanggu Agricultural Research Campus, Bogor, IndonesiaView further author information
&
Nanik PurwantiBiosystem Engineering Division, Department of Mechanical and Biosystem Engineering, Bogor Agricultural University, Bogor, Indonesia;Southeast Asian Food & Agricultural Science & Technology Center (SEAFAST Center), Bogor Agricultural University, Bogor, IndonesiaView further author information
Pages S1121-S1131 | Received 02 Jan 2017, Accepted 28 May 2017, Published online: 08 Aug 2017

Citations (14)

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Tisong Liang, Pu Jing & Jian He. (2023) Nano techniques: an updated review focused on anthocyanin stability. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Articles from other publishers (13)

Fuyun Ji, Zijun Wang, Xiaohui Bai, Yanyan Zhao, Xiyang Zhong, Shuizhong Luo, Yizhong Shen, Shaotong Jiang & Zhi Zheng. (2023) Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property. Food Hydrocolloids 143, pages 108929.
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Wanyi Dong, Xinyue Zhang, Lixian Ding, Cong Liu, Minhui Ai, Yongguo Jin, Kazuhiro Isobe, Akihiro Handa & Zhaoxia Cai. (2023) Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times. Food Hydrocolloids 135, pages 108203.
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P Himashree, Animesh Singh Sengar & C K Sunil. (2022) Food thickening agents: Sources, chemistry, properties and applications - A review. International Journal of Gastronomy and Food Science 27, pages 100468.
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Anna Hu & Liang Li. (2021) Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils. Ultrasonics Sonochemistry 78, pages 105741.
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W Warji, N Purwanti, S S Mardjan & S Yuliani. (2021) Temperature and Heating Time of Forming Process of Nanofibrils of Whey Protein Isolate. IOP Conference Series: Earth and Environmental Science 830:1, pages 012067.
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W Warji, N Purwanti, S S Mardjan & S Yuliani. (2021) The thickness of the microcapsule layers of the SPI nanofibrils. IOP Conference Series: Earth and Environmental Science 653:1, pages 012105.
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Hui-Shuang Zhao, Zhen Ma & Pu Jing. (2020) Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability. Food Research International 135, pages 109289.
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W Warji, N Purwanti, S S Mardjan & S Yuliani. (2020) Measurement Method of Nanofibrils Length. IOP Conference Series: Earth and Environmental Science 537:1, pages 012033.
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Wenhui Li, Danlu Yang, Yi Shi, Wei Zhang, Jinhong Wu & Zhengwu Wang. (2020) Effects of thickener on the structure and properties of fibrous kimchi paper. Journal of Food Processing and Preservation 44:6.
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Yajuan Wang, Yanting Shen, Guangyan Qi, Ya Li, Xiuzhi Susan Sun, Dan Qiu & Yonghui Li. (2020) Formation and physicochemical properties of amyloid fibrils from soy protein. International Journal of Biological Macromolecules 149, pages 609-616.
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D Sarastani, D Fardiaz, M T Suhartono, H N Lioe & N Purwanti. (2020) Effect of heating temperature and time on the formation of 11S globulin nanofibril from Bogor nut (Vigna subterranean (L.) Verdc.) for food ingredients. IOP Conference Series: Earth and Environmental Science 443:1, pages 012078.
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Warji, N Purwanti, Sutrisno & S Yuliani. (2019) Portable Water Bath to Support Nanofibrils Processing. IOP Conference Series: Earth and Environmental Science 355:1, pages 012086.
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N. Purwanti, Warji, S.S. Mardjan, S. Yuliani & K. Schroën. (2018) Preparation of Multi-layered Microcapsules from Nanofibrils of Soy Protein Isolate using Layer-by-Layer Adsorption Method. IOP Conference Series: Earth and Environmental Science 147, pages 012009.
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