Improved stability of sesame paste by peanut protein-flaxseed gum conjugation-Reference-Cited by-同舟云学术

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Improved stability of sesame paste by peanut protein-flaxseed gum conjugation

Published:2024-12 Issue: Volume:382 Page:112196
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yao Yunping,Zhang Meng,Yuan Yali,Zhang Bohao,Li Changmo^ORCID

Publisher

Elsevier BV

Reference66 articles.

1. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends;Alpaslan;J. Food Eng.,2002

2. Effect of palm oil (PO) and distilled mono-glycerid (DMG) on oil separation and rheological properties of sesame paste;Al-Mahasneh;J. Food Process. Preserv.,2017

3. Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts;Basse;Food Res. Int.,2020

4. FT-IR study for hydroxyapatite/collagen nanocomposite cross-linked by glutaraldehyde;Chang;Biomaterials,2002

5. Gelation properties of flaxseed gum;Chen;J. Food Eng.,2006

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