Copertina

Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Ziyang Zhang, Shengnan Wang, Jingyi Long, Zhengqi Hao, He Liu
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Egg white protein and transglutaminase synergistically improve the gel quality of frozen thawed damaged shrimp surimi
di: Yantao Yin, et al.
Pubblicazione: (2026)

Influence of pectin esterification degree on the characteristics of indica rice starch‐pectin composite gels
di: Niannian Wang, et al.
Pubblicazione: (2025)

Dual‐protein system composed of soy protein and β‐lactoglobulin: effect of transglutaminase‐mediated crosslinking on its allergenicity and conformation
di: Guangliang Xing, et al.
Pubblicazione: (2025)

Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
di: Guangliang Xing, et al.
Pubblicazione: (2024)

Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage
di: Xiang Guo, et al.
Pubblicazione: (2024)

Enhanced chiffon cake quality using tannic acid cross‐linked diacylglycerol oleogels as a replacement of butter
di: Ning Liu, et al.
Pubblicazione: (2025)

Poly‐γ‐glutamic acid enhanced the yield and photosynthesis of soybeans by adjusting soil aggregates and water distribution
di: Bo Jing, et al.
Pubblicazione: (2024)

Effects of egg white protein with and without transglutaminase on the structural and physicochemical properties of heat‐moisture‐treated rice flour‐based pasta
di: Aimé Roger Raherison, et al.
Pubblicazione: (2025)

Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 (TMC4)
di: Peng Wang, et al.
Pubblicazione: (2025)

Effect of transglutaminase cross‐linking on the structure and emulsification performance of heated black bean protein isolate
di: Yue San, et al.
Pubblicazione: (2024)

Effect of succinylated gelatin on transglutaminase‐catalyzed gel network formation
di: Haoyan Fang, et al.
Pubblicazione: (2025)

The physical and chemical properties of complexes of geniposide and heat‐treated soybean protein isolate and effect on the bioavailability of geniposide
di: Suqin Lin, et al.
Pubblicazione: (2025)

Characterization and application of citrus pectin composite film containing rosemary (Rosmarinus officinalis L.) essential oil for improving storage of chilled beef
di: Yuying Ma, et al.
Pubblicazione: (2024)

Preparation of quinoa protein and its structural, physicochemical, and functional properties: the improving effect of high‐hydrostatic‐pressure pretreatment
di: Jing Wang, et al.
Pubblicazione: (2026)

Curcumin delivery based on bovine bone protein hydrolysate–flaxseed gum emulsion carrier: a strategy for stability enhancement and bioaccessibility improvement
di: Niancheng Hong, et al.
Pubblicazione: (2025)

Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria
di: Yujuan Tian, et al.
Pubblicazione: (2024)

Effect of selenium application to grape soils on nutrient content, protein and amino acids and selenium enrichment
di: Dan Su, et al.
Pubblicazione: (2026)

Physicochemical and functional properties of pectin from Premna microphylla Turcz leaves cultivated in Taiwan
di: Po‐Hsien Li, et al.
Pubblicazione: (2025)

Effect of ultrasonic modification on the binding ability of pectin to anthocyanin
di: Yutong Liu, et al.
Pubblicazione: (2024)

Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
di: Tian Zhang, et al.
Pubblicazione: (2025)

Insoluble soybean polysaccharides as emulsifiers: Impact of sonication and acidic pH on interfacial behaviour and emulsifying properties
di: Yeisson A Moscoso Ospina, et al.
Pubblicazione: (2026)

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips
di: Shaik Sadiya, et al.
Pubblicazione: (2026)

Peanut skin bioactive extract on pectin and gelatin candies: is it a potential dietary antioxidant delivery system for health improvement?
di: Luiza Gabriella Soares Dantas Pinheiro, et al.
Pubblicazione: (2025)

Apparent ileal amino acid digestibility, gut morphometrics, and gene expression of peptide and amino acid transporters in broiler chickens fed low‐crude‐protein diets supplemented with crystalline amino acids with soybean meal, canola meal, or corn DDGS as protein feedstuffs
di: Adeleye M Ajao, et al.
Pubblicazione: (2024)

Investigation into pectin extraction and technological implementations in the food industry
di: Elsa Cherian, et al.
Pubblicazione: (2024)

Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid‐induced gelation
di: Yijia Li, et al.
Pubblicazione: (2024)

Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
di: Jie Zhang, et al.
Pubblicazione: (2024)

Effects of four amino acids (Arg, Gly, Lys, and Pro) on the structural integrity and emulsification properties in myofibrillar protein of Litopenaeus vannamei during freeze–thaw cycles
di: Sili Xiao, et al.
Pubblicazione: (2025)

Impact of pectin addition on acrylamide formation in bakery products: mitigation strategies
di: Rosalía López‐Ruiz, et al.
Pubblicazione: (2026)

Preparation and characterization of zein–caseinate–pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high‐speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel
di: Xiefei Li, et al.
Pubblicazione: (2024)

Protein plant factories: production and resource use efficiency of soybean proteins in vertical farming
di: Isabella Righini, et al.
Pubblicazione: (2024)

Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage
di: Xiang Yin, et al.
Pubblicazione: (2024)

Thermal extraction and characterization of pectin from semi‐solid by‐products of the olive oil industry
di: Africa Fernandez‐Prior, et al.
Pubblicazione: (2025)

Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein–wheat starch composite soft gel
di: Zixiang Shen, et al.
Pubblicazione: (2025)

Brackish water stabilizes textural quality by regulating muscle protein properties of Eriocheir sinensis during temporary fattening
di: Wenqing Zhai, et al.
Pubblicazione: (2025)

Investigation of the impact of papain on the volatile and non‐volatile metabolites of soybean meal yogurt
di: Yaxin Yan, et al.
Pubblicazione: (2024)

Deep eutectic solvent (DES)‐assisted extraction of pectin from Ficus carica Linn. peel: optimization, partial structure characterization, functional and antioxidant activities
di: Hongzhi Liu, et al.
Pubblicazione: (2024)

Impact of calcium‐reinforcement on stability, bioavailability, and bioactivity of quercetin‐loaded zein/alginate‐pectin nanoparticles
di: Wan Li, et al.
Pubblicazione: (2024)

Optimization of ultrasound‐assisted pectin recovery from cocoa by‐products using response surface methodology
di: K Sumana Mounya, et al.
Pubblicazione: (2024)

The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation
di: Mengfan Ren, et al.
Pubblicazione: (2025)