Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions-Reference-Cited by-同舟云学术

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Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions

Published:2020-07 Issue: Volume:319 Page:126532
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

You Gang,Niu Gaigai^ORCID,Long Hairong,Zhang Chenxiao,Liu Xiaoling

Funder

Project of Beibu Gulf university

Guangxi Natural Science Foundation Program

Guangxi Science and Technology Planning Project

National Key R&D Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Interactions between milk whey protein and polysaccharide in solution;Adriána;Food Chemistry,2009

2. Complexation of lysozyme with sodium caseinate and micellar casein in aqueous buffered solutions;Antonov;Food Hydrocolloids,2017

3. Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides;Aryee;Food Research International,2012

4. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

5. A study of gelatin molecules, aggregates and gels;Boedtker;Journal of Physical Chemistry,1954

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