The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels-Reference-Cited by-同舟云学术

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The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels

Published:2025-01 Issue: Volume:463 Page:141134
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Luying,Dong Yabo,Jiang Lianzhou,Zhang Yan,Sui Xiaonan

Funder

National Natural Science Foundation of China National Outstanding Youth Science Fund Project

National Natural Science Foundation of China

Excellent Young Scientists Fund

National Science Fund for Distinguished Young Scholars

Publisher

Elsevier BV

Reference39 articles.

1. Hydrogel: Preparation, characterization, and applications: A review;Ahmed;Journal of Advanced Research,2015

2. Effects of anions on thermally induced whey protein isolate gels;Bowland;Food Hydrocolloids,1995

3. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans;Brito-Oliveira;Food Structure,2020

4. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022

5. Recent advances in cellulose-based hydrogels for tissue engineering applications;Chen;Polymers,2022

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