Fundamental understanding of the role of gelatin in stabilizing milk protein systems during acidification-Reference-Cited by-同舟云学术

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Fundamental understanding of the role of gelatin in stabilizing milk protein systems during acidification

Published:2022-12 Issue: Volume:172 Page:114187
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Pang Zhihua,Luo Yuwan,Ma Peipei,Chen Cunshe,Liu Xinqi

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking;Abaee;Food Hydrocolloids,2017

2. A review of gelatin: Properties, sources, process, applications, and commercialisation;Alipal;Materials Today: Proceedings,2021

3. Macromolecular complexes of BSA with gelatin;Antonov;International Journal of Biological Macromolecules,2012

4. pH-induced structural transitions of caseins;Chakraborty;Journal of Photochemistry and Photobiology B: Biology,2007

Cited by 3 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. Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery;Food Hydrocolloids;2025-01

2. Effects of Acid Pre-Treatment on Removal of Organic and Inorganic Substances from Black Tilapia Bones and Scales;International Journal of Integrated Engineering;2024-08-12

3. Issues in the design of tissue-engineered collagen constructs and some approaches to their solution: A review;Proceedings of Universities. Applied Chemistry and Biotechnology;2024-07-07

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