Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model-Reference-Cited by-同舟云学术

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Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model

Published:2018-10 Issue: Volume:198 Page:620-630
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Guo Yan,Zhang Xianhao,Hao Wenhui,Xie Yumei,Chen Lin,Li Zhixi,Zhu Beiwei,Feng Xianchao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference50 articles.

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

2. Dilute solution properties of carboxymethyl celluloses of various molecular weights and degrees of substitution;Arinaitwe;Carbohydrate Polymers,2014

3. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids;Bahramparvar;Food Science and Technology International,2010

4. Enrichment of functional properties of ice cream with pomegranate by-products;Cam;Journal of Food Science,2013

5. Radii of gyration of sodium carboxymethylcellulose in aqueous and mixed solvent media from viscosity measurement;Chatterjee;Carbohydrate Polymers,2013

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