Improved gelation of polysaccharides with the formation of phase-separated networks using the giant squid hydrolysates
Author:
Funder
National Natural Science Funds
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Link
http://link.springer.com/content/pdf/10.1007/s00397-020-01190-z.pdf
Reference48 articles.
1. Andrade RJ, Azevedo AG, Musampa RM, Maia JM (2010) Thermo-rheological behavior of model protein–polysaccharide mixtures. Rheol Acta 49:401–410. https://doi.org/10.1007/s00397-010-0431-3
2. Brenner T, Wang Z, Achayuthakan P, Nakajima T, Nishinari K (2013) Rheology and synergy of kappa-carrageenan/locust bean gum/konjac glucomannan gels. Carbohydr Polym 98:754–760. https://doi.org/10.1016/j.carbpol.2013.04.020
3. Çakır E, Foegeding EA (2011) Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures. Food Hydrocoll 25:1538–1546. https://doi.org/10.1016/j.foodhyd.2011.02.002
4. Chalamaiah M, Dinesh Kumar B, Hemalatha R, Jyothirmayi T (2012) Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review. Food junction zones 135:3020–3038 doi:https://doi.org/10.1016/j.foodchem.2012.06.100
5. Chan HW-S (1984) Biophysical methods in food research. Blackwell, London
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