Effect of calcium chloride on heat-induced Mesona chinensis polysaccharide-whey protein isolation gels: Gel properties and interactions-Reference-Cited by-同舟云学术

Effect of calcium chloride on heat-induced Mesona chinensis polysaccharide-whey protein isolation gels: Gel properties and interactions

Published:2022-02 Issue: Volume:155 Page:112907
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Jiahui,Jiang Lian,Yang Jun,Chen Xianxiang,Shen Mingyue,Yu Qiang,Chen Yi,Xie Jianhua

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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3. Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium;Beaulieu;International Dairy Journal,2001

4. Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gels;Binsi;Journal of Food Science and Technology -Mysore-,2017

5. Dehydration of protein lactoferrin-glycomacropeptide nanohydrogels;Bourbon;Food Hydrocolloids,2020

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