Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides-Reference-Cited by-同舟云学术

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Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

Published:2016-04 Issue: Volume:82 Page:95-103
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nieto Nieto Talina Vanessa,Wang Yixiang,Ozimek Lech,Chen Lingyun

Funder

Nature Science and Engineering Research Council of Canada (NSERC)

Alberta Crop Industry Development Fund Ltd. (ACIDF)

Alberta innovates Bio Solution (Al Bio)

Alberta Barley commission

Natural Science and Engineering Research Council of Canada (NSERC)-Canada Research Chairs Program

National Council of Science and Technology (CONACyT)

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

2. Regular article: κ –carrageenan–protein interactions: Effect of proteins on polysaccharide gelling and textural properties;Baeza;LWT - Food Science and Technology,2002

3. Food gels: Gelling process and new applications;Banerjee;Critical Reviews in Food Science and Nutrition,2012

4. Improved gelling properties of whey protein isolate by addition of xanthan gum;Bertrand;Food Hydrocolloids,2007

5. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998

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