Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing-Reference-Cited by-同舟云学术

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Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing

Published:2020-06 Issue: Volume:274 Page:109851
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Li Xiaoying,He Xiaoye,Mao Like,Gao Yanxiang,Yuan Fang

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Natural Science Foundation of Beijing

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Preserving foods through high-pressure processing;Balasubramaniam;Food Technol.,2008

2. Interaction in protein/polysaccharide/calcium gels;Bernal;J. Food Sci.,1987

3. Structural changes of β-lactoglobulin during thermal unfolding and refolding-An FT-IR and circular dichroism study;Bhattacharjee;Protein J.,2005

4. The mechanism of high pressure-induced gels of rabbit myosin;Cao;Innov. Food Sci. Emerg. Technol.,2012

5. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region;Carbonaro;Amino Acids,2010

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