Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification-Reference-Cited by-同舟云学术

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Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification

Published:2016-12 Issue: Volume:90 Page:85-90
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xu Wei,Li Zhenshun,Jin Weiping,Li Peiyi,Li Yingying,Liang Hongshan,Li Yan,Li Bin

Funder

Fundamental Research Funds for the Central Universities

Youth Sustentation Fund of Xinyang Normal University

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions;Donato;Biomacromolecules,2005

2. Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries;Dong;Food Hydrocolloids,2015

3. Electrostatic properties of bovine β-lactoglobulin;Fogolari;Proteins: Structure, Function, and Bioinformatics,2000

4. Surface patch binding induced intermolecular complexation and phase separation in aqueous solutions of similarly charged gelatin-chitosan molecules;Gupta;The Journal of Physical Chemistry B,2007

5. Effect of oil droplets and their solid/liquid composition on the phase separation of protein–polysaccharide mixtures;Hanazawa;Langmuir,2013

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4. Influence of pH and blend ratios on the complex coacervation and synergistic enhancement in composite hydrogels from scallop (patinopecten yessoensis) protein hydrolysates and κ-carrageenan/xanthan gum;LWT;2022-01

5. Micro- and nanoscale drug delivery systems based on xanthan gum hydrogels;Micro- and Nanoengineered Gum-Based Biomaterials for Drug Delivery and Biomedical Applications;2022

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