Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure-Reference-Cited by-同舟云学术

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Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure

Published:2020-03 Issue: Volume:231 Page:115749
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Xiao Yaqing,Liu Yingnan,Wang Yu,Jin Yu,Guo Xinyu,Liu Yudi,Qi Xiaomin,Lei Hongjie,Xu Huaide

Funder

Key Research and Development Plan of Shaanxi Province

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference31 articles.

1. Structure-mechanical properties of heat-induced whey protein/cassava starch gels;Aguilera;Journal of Food Science,1997

2. Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel;Ahmadi;Food Chemistry,2015

3. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band;Alix;Journal of Molecular Structure,1988

4. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis;Chen;Food Chemistry,2019

5. Fabrication of cellulose nanofibers from waste brown algae and their potential application as milk thickeners;Gao;Food Hydrocolloids,2018

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1. Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate;Food Hydrocolloids;2025-01

2. Conformational changes induced by cellulose nanocrystals in collaboration with calcium ion improve solubility of pea protein isolate;Carbohydrate Polymers;2024-11

3. Effect of camellia oil body-based oleogels on the film-forming properties of soy protein isolate;Food Chemistry;2024-11

4. Crucial effect of ovomucin on alkali-induced egg white gel formation: Properties, structure and facilitation mechanism;International Journal of Biological Macromolecules;2024-10

5. Effect of curdlan on the gel properties and interactions of whey protein isolate gels;International Journal of Biological Macromolecules;2024-10

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