Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization-Reference-Cited by-同舟云学术

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Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization

Published:2021-10 Issue: Volume:150 Page:112090
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Qi-Hui,Li Xiao-Yin,Huang Chun-Lan,Liu Peng,Zeng Qing-Zhu,Yang Xin-Quan,Yuan Yang^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales;van den Berg;Food Hydrocolloids,2009

2. Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures;Çakır;Food Hydrocolloids,2012

3. Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel;Chen;Carbohydrate Polymers,2020

4. Insect cuticle-mimetic hydrogels with high mechanical properties achieved via the combination of chitin nanofiber and gelatin;Chen;Journal of Agricultural and Food Chemistry,2019

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels;Food Hydrocolloids;2024-11

2. Formation of a transparent soy protein hydrogel: Controlled thermal aggregation of protein using glutaminase;Food Hydrocolloids;2024-10

3. Optimizing texture and mechanical properties: The impact of pH-modulated metal-phenolic networks on soy protein isolate gels;Food Hydrocolloids;2024-08

4. Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3;International Journal of Biological Macromolecules;2024-03

5. Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel;Carbohydrate Polymers;2024-01

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