Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates-Reference-Cited by-同舟云学术

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Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates

Published:2023-03 Issue: Volume:404 Page:134556
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Ge,Shi Ce,Luo Yongkang,Hong Hui,Zhang Jiaran,Li Yan,Tan Yuqing

Funder

China Academy of Space Technology

China Association for Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio;Behrouzain;Carbohydrate Polymers,2020

2. Improved protein–ligand binding affinity prediction by using a curvature-dependent surface-area model;Cao;Bioinformatics,2014

3. Influence of oral movement, particle size, and zeta potential on astringency of whey protein;Carter;Journal of Sensory Studies,2021

4. Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR;Chen;Journal of the Science of Food and Agriculture,2013

5. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions;Dickinson;Trends in Food Science & Technology,1998

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4. The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food;Critical Reviews in Food Science and Nutrition;2024-07-04

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