Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel-Reference-Cited by-同舟云学术

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Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel

Published:2024-01 Issue: Volume:323 Page:121446
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zhang Qin,Sun Ping,Xu Zejian,Qu Wenwen,Zhang Yan,Sui Xiaonan

Funder

National Science Fund for Distinguished Young Scholars

National Natural Science Foundation of China National Outstanding Youth Science Fund Project

National Natural Science Foundation of China

Excellent Young Scientists Fund

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference46 articles.

1. 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

2. Effect of LBG on the gel properties of acid-induced SPI gels;Bi;Lwt-Food Science and Thechnology,2017

3. Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels;Bora;International Journal of Biological Macromolecules,2023

4. Textural and gel properties of frankfurters as influenced by various kappa-carrageenan incorporation methods;Cao;Meat Science,2021

5. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels;Chang;Carbohydrate Polymers,2014

Cited by 10 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. Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties;Food Hydrocolloids;2025-01

2. Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process;Food Hydrocolloids;2024-12

3. Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin;Food Hydrocolloids;2024-08

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

5. Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels;Food Chemistry;2024-08

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