Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism-Reference-Cited by-同舟云学术

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Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism

Published:2022-01 Issue: Volume:366 Page:130561
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Xiaofei,Guo Chuo,Yang Xi,Guo Yurong

Funder

Agriculture Research System of China

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Modelling of methylcellulose thermogelation as a function of polymer concentration and dissolution media properties;Alamprese;LWT – Food Science and Technology,2015

2. Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales;van den Berg;Food Hydrocolloids,2009

3. Design principles of food gels;Cao;Nature Food,2020

4. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis;Chen;Food Chemistry,2019

5. 3D printing of methylcellulose-based hydrogels;Contessi Negrini;Bioprinting,2018

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