Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour

Author:

Tiong Alice Y.J.,Crawford Simon,Jones Nykola C.,McKinley Gareth H.,Batchelor Warren,van ’t Hag Leonie

Funder

Australian Synchrotron

Publisher

Elsevier BV

Reference54 articles.

1. 19 - Natural biopolymers as nanocarriers for bioactive ingredients used in food industries;Abd El-Salam,2016

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3. Micronetworks by end-linking of polystyrene. 1. Synthesis and characterization by light and neutron scattering;Antonietti;Macromolecules,1989

4. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

5. The hidden hierarchical nature of soft particulate gels;Bantawa;Nature Physics,2023

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