Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions-Reference-Cited by-同舟云学术

Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions

Published:2024-07 Issue: Volume:447 Page:138975
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Jinglei,Xu Huajian,Liu Huixia,Wang Wenqi,Zheng Mingming,Liu Yingnan,Zhou Yibin,Li Yueshuang,Sui Xiaonan,Xiao Yaqing

Publisher

Elsevier BV

Reference48 articles.

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3. The sol-gel-sol transformation behavior of egg white proteins induced by alkali;Gao;International Journal of Biological Macromolecules,2020

4. Physicochemical and functional properties of proteins isolated from local beans of Turkey;Gundogan;LWT,2020

5. Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten;Guo;Food Research International,2023

Cited by 2 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. Adjusting the hydrophobicity of recombinant microgels to improve interfacial activity: Using a promising pickering emulsion stabilizer with a dense cubic structure;Food Hydrocolloids;2025-01

2. Conformational changes induced by cellulose nanocrystals in collaboration with calcium ion improve solubility of pea protein isolate;Carbohydrate Polymers;2024-11