Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems-Reference-Cited by-同舟云学术

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Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems

Published:2019-08 Issue: Volume:30 Page:100424
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Juan,Wu Yuting,Lu Naiyan,Liu Dasong,Regenstein Joe M.,Zhou Peng

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

1. Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates;Banach;LWT-Food Science and Technology,2014

2. Microstructural changes in high-protein nutrition bars formulated with extruded or toasted milk protein concentrate;Banach;Journal of Food Science,2016

3. The effect of the glucono-delta-lactone/caseinate ratio on sodium caseinate gelation;BrAGa;International Dairy Journal,2006

4. Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method;Carvalho;Colloid & Polymer Science,2015

5. Structure of gum Arabic in aqueous solution;Dror;Journal of Polymer Science Part B: Polymer Physics,2006

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1. Gelation of polymer solutions as a rheological phenomenon (mechanisms and kinetics);Current Opinion in Colloid & Interface Science;2024-10

2. Rheological alteration in W/O emulsions using controlled aggregation and heteroaggregation of cellulose ethers with protein and polysaccharide in aqueous phases;Food Hydrocolloids;2024-01

3. Functional and technological properties of hydrocolloids: A comparative analysis;BIO Web of Conferences;2023

4. Effect of the Concentration, pH, and Ca2+ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean;Foods;2022-10-06

5. Effects of the oat β-glucan on the functional and structural properties of defatted walnut meal flour;Food Chemistry Advances;2022-10

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