Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin

Han, Wenxin; Shi, Wenli; Gong, Deming; Zhang, Guowen

doi:10.1016/j.fbio.2023.103301

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.103301

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Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin

Wenxin Han,

Wenli Shi,

Deming Gong

et al.

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Cited by 8 publications

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Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin

Cited by 8 publications

References 75 publications

Encapsulation of ferulic acid in potato protein-pectin nanocomplexes with improved stability and controlled release properties

Encapsulation of ferulic acid in potato protein-pectin nanocomplexes with improved stability and controlled release properties

Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential

Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat

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