Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition-Reference-Cited by-同舟云学术

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Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

Published:2018-07 Issue: Volume:192 Page:193-201
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Wang Wenjie,Shen Mingyue,Liu Suchen,Jiang Lian,Song Qianqian,Xie Jianhua^ORCID

Funder

National Natural Science Foundation of China

Major Research plan of the Natural Science Foundation of Jiangxi province, China

Natural Science Fund for Distinguished Young Scholars of Jiangxi Province, China

Research Project of State Key Laboratory of Food Science and Technology, Nanchang University, China

Graduate Innovative Special Fund Projects of Jiangxi Province, China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference50 articles.

1. Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts;Caillard;Food Research International,2009

2. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate;Campbell;Food Hydrocolloids,2009

3. Interaction between flaxseed gum and meat protein;Chen;Journal of Food Engineering,2007

4. Polyelectrolyte-protein complexes;Cooper;Current Opinion in Colloid & Interface Science,2005

5. Aggregation, gelation and phase separation of heat denatured globular proteins;Durand;Physical A: Statistical Mechanics and Its Applications,2002

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