Advanced search
Publication Cover
International Journal of Food Properties Volume 21, 2018 - Issue 1
Submit an article Journal homepage
1,377
Views
10
CrossRef citations to date
0
Altmetric
Original Article

Controlled enzymatic hydrolysis on characteristic and antioxidant properties of soybean protein isolate-maltodextrin conjugates

Yating ZhangSchool of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, ChinaView further author information
,
Fuge NiuThe School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, ChinaView further author information
,
Xiaoming ZhangState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Zhengli LuSchool of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, ChinaView further author information
,
Yi GuoSchool of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, ChinaView further author information
&
Hongwu WangSchool of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, ChinaCorrespondence[email protected]
View further author information
Pages 2239-2249 | Received 13 Oct 2017, Accepted 30 Jul 2018, Published online: 12 Sep 2018

Citations (10)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Seyed Mohammad Taghi Gharibzahedi, Brennan Smith & Zeynep Altintas. (2022) Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
Read now

Articles from other publishers (9)

Qi Li, Ai Zhi, Xueming He, Fei Shen, Yong Fang, Qiuhui Hu & Xingquan Liu. (2023) Effect of modified atmosphere packaging assisted cold plasma on performance of edible soybean protein isolate films. Food Bioscience 56, pages 103382.
Crossref
Yuhan Chen, Hanzhi Jing, Shanbai Xiong, Anne Manyande & Hongying Du. (2023) Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat. Foods 12:9, pages 1757.
Crossref
Xue Wang, Weining Wang, Xiaohuan Hu, Xiuqing Zhu, Liqi Wang, Na Zhang & Dianyu Yu. (2022) Structural and physical properties of soybean protein isolate films with ohmic heating treatment: Impacts of electric field. Innovative Food Science & Emerging Technologies 82, pages 103213.
Crossref
Chanita Jeerakul, Lalitphan Kitsanayanyong, Juta Mookdasanit, Wanwimol Klaypradit & Pramvadee Tepwong. (2022) Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process. Polish Journal of Food and Nutrition Sciences, pages 347-359.
Crossref
Meng Li, Jinzhe Li, Yuxuan Huang, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Abdul Qayum & Zhanmei Jiang. (2022) Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways. Foods 11:13, pages 1848.
Crossref
Jianmei Yu, Nona Mikiashvili, Rabiatu Bonku & Ivy N. Smith. (2021) Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour. Food Chemistry 360, pages 129992.
Crossref
Ricardo N. Pereira, Rui M. Rodrigues, Luís Machado, Sara Ferreira, Joana Costa, Caterina Villa, Mariana P. Barreiros, Isabel Mafra, José A. Teixeira & António A. Vicente. (2021) Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins. LWT 148, pages 111710.
Crossref
Marta Padial-Domínguez, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix & Emilia M. Guadix. (2020) Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions. Foods 9:5, pages 636.
Crossref
Zhanmei Jiang, Meng Li, Jiajia Zhao, Xindi Wang, Panpan Yu, Abdul Qayum, Aili Li & Juncai Hou. (2019) Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose. LWT 113, pages 108313.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.