Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

Published:2019-09 Issue: Volume:292 Page:188-196
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Hao^ORCID,Gan Jing,Ji Aiguo,Song Shuliang,Yin Lijun

Funder

Shandong Provincial Natural Science Foundation

Beijing Food Nutrition and Human Health High Precision Innovation Center

China Postdoctoral Science Foundation

China Postdoctoral Science Special Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Hydrogels in a historical perspective: From simple networks to smart materials;Buwalda;Journal of Controlled Release,2014

2. Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties;Chen;Food Hydrocolloids,2018

3. New insights into the functionality of protein to the emulsifying properties of sugar beet pectin;Chen;Food Hydrocolloids,2016

4. Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin;Chen;Carbohydrate Polymers,2018

5. Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment;Deng;Food Hydrocolloids,2018

Cited by 119 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. Pea protein isolate-kappa-carrageenan complex coacervate as a lecithin substitute and their effect on physical properties, polymorphism, and melting behaviour of dark chocolates;Food Hydrocolloids;2024-12

2. Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food;Food Chemistry;2024-10

3. Protein hydrogels for biomedical applications;Biosurface and Biotribology;2024-09-09

4. Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels;Food Hydrocolloids;2024-09

5. The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models;Food Hydrocolloids;2024-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3