Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

Published:2019-02 Issue: Volume:87 Page:723-733
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ainis William Nicholas,Ersch Carsten,Farinet Camille,Yang Qiuhuizi,Glover Zachary J.,Ipsen Richard

Funder

The Danish Council for Strategic Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference31 articles.

1. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH;Ainis;Food Hydrocolloids,2017

2. Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels;Ako;Food Hydrocolloids,2009

3. The poor digestibility of rapeseed protein is balanced by its very high metabolic utilization in humans;Bos;Journal of Nutrition,2007

4. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: A differential scanning calorimetric study;Boye;Food Research International,2000

5. Differential scanning calorimetry in life science: Thermodynamics, stability, molecular recognition and application in drug design;Bruylants;Current Medicinal Chemistry,2005

Cited by 24 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. Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates;Food Hydrocolloids;2024-10

2. Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review;Food Science and Biotechnology;2024-08-01

3. Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties;Food Hydrocolloids;2024-03

4. Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl;Journal of Future Foods;2023-12

5. Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition;Fermentation;2023-07-15

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3