Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment-Reference-Cited by-同舟云学术

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Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment

Published:2018-11 Issue: Volume:236 Page:44-50
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bi Chong-hao,Zhu Ying-dan,Li Lu-tong,Zhang Yu-lai,Hua Zhe,Zhu Jia-yi,Liu Yi,Liu Yu-de,Huang Zhi-gang

Funder

Beijing Natural Science Foundation

Beijing Excellent Talent Training Project

Research Foundation for Youth Scholars of Beijing Technology and Business University

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Bioengineering for pollution prevention through development of biobased energy and materials state of the science report;Ahmann;Ind. Biotechnol.,2007

2. Prospect of marine algae for production of industrially important chemicals;Anbuchezhian,2015

3. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength;Bi;Carbohydr. Polym.,2013

4. Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels;Bi;J. Food Eng.,2014

5. The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels;De Jong;Food Hydrocolloids,2009

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1. Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone;Food Hydrocolloids;2024-10

2. Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction.;Food Hydrocolloids;2024-09

3. Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides;Food Hydrocolloids;2024-08

4. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system;Food Hydrocolloids;2024-05

5. Functional properties of defatted chickpea flour heat-induced gels;International Journal of Agricultural and Biological Engineering;2024

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