Effects of two types of corn starches on physicochemical and structural properties of red bean protein isolate acid-induced cold gels-Reference-Cited by-同舟云学术

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Effects of two types of corn starches on physicochemical and structural properties of red bean protein isolate acid-induced cold gels

Published:2024-11 Issue: Volume:381 Page:112187
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Qi Qi,Mu Yanfei,Li Yifan,Wang Fang,Mao Yuxuan,Li Xinqi,Yan Xiaopian,Li Jinying,Zhao Chengbin^ORCID,Liu Jingsheng

Funder

Agriculture Research System of China

Jilin Provincial Natural Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference58 articles.

1. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins;Alavi;Int. J. Biol. Macromol.,2020

2. Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications;Alexandre;Food Packag. Shelf Life,2016

3. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans;Brito-Oliveira;Food Struct.,2020

4. Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: effect of water content and ingredients;Chen;Food Hydrocolloids,2008

5. Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch;Chen;Int. J. Biol. Macromol.,2017

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