Rheological properties and microstructure of rennet-induced casein micelle/κ-carrageenan composite gels-Reference-Cited by-同舟云学术

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Rheological properties and microstructure of rennet-induced casein micelle/κ-carrageenan composite gels

Published:2023-03 Issue: Volume:178 Page:114562
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Yumeng,Song Bo,Wang Xiaodan,Zhang Wenyuan^ORCID,Zhu Huiquan,Pang Xiaoyang,Wang Yunna,Xie Ning,Zhang Shuwen,Lv Jiaping

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Interactions between carrageenans and milk proteins: A microstructural and rheological study;Arltoft;Biomacromolecules,2007

2. Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum);Azarikia;Food Hydrocolloids,2016

3. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein;Bönisch;Food Hydrocolloids,2008

4. Micellar-casein–κ-carrageenan mixtures. I. Phase separation and ultrastructure;Bourriot;Carbohydrate Polymers,1999

5. Design principles of food gels;Cao;Nature Food,2020

Cited by 7 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. Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration;Food Hydrocolloids;2025-01

2. Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types;Food Hydrocolloids;2024-12

3. Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications;International Journal of Biological Macromolecules;2024-11

4. The effect of agar on rheological properties and thermal stability of rennet-induced casein micelle gel;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-04

5. Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications;Packaging Technology and Science;2024-03-23

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