Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering-Reference-Cited by-同舟云学术

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Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering

Published:2024-10 Issue: Volume:59 Page:101204
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Chen Da,Ilavsky Jan

Publisher

Elsevier BV

Reference57 articles.

1. Polyphenols weaken pea protein gel by formation of large aggregates with diminished noncovalent interactions;Chen;Biomacromolecules,2021

2. Tailoring the rheological properties of high protein suspension by thermal-mechanical treatment;Siddiqui;Food Hydrocoll,2023

3. Recent advances in structural characterization of biomacromolecules in foods via small-angle X-ray scattering;Sun;Front Nutr,2022

4. A SAXS and USAXS study of the influence of pH on the casein micelle structure;Takagi;Food Chem,2024

5. Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products;Peyronel;Food Res Int,2020

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