Gels and gelling of globular proteins
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Cited by 194 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. The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces;Food Research International;2023-11
2. Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests;Food Hydrocolloids;2023-02
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4. Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein;Food Research International;2022-12
5. Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels;Food Biophysics;2022-11-05
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