Pectin as a natural agent for reinforcement of pea protein gel-Reference-Cited by-同舟云学术

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Pectin as a natural agent for reinforcement of pea protein gel

Published:2022-12 Issue: Volume:298 Page:120038
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zhang Dan,Chen Da,Patel Bhavesh,Campanella Osvaldo H.

Funder

Ohio State University

Jiangsu Provincial Key Laboratory of Environmental Engineering, Jiangsu Provincial Academy of Environmental Science

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference36 articles.

1. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

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

3. Improved gelling properties of whey protein isolate by addition of xanthan gum;Bertrand;Food Hydrocolloids,2007

4. Modeling creep/recovery behavior of cold-set gels using different approaches;Brito-Oliveira;Food Hydrocolloids,2022

5. Polysaccharide compositions of collenchyma cell walls from celery (Apium graveolens L.) petioles;Chen;BMC Plant Biology,2017

Cited by 36 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. Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism;Food Hydrocolloids;2025-01

2. Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels;Food Hydrocolloids;2025-01

3. The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study;Food Hydrocolloids;2025-01

4. Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins;Food Chemistry;2025-01

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

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