Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio-Reference-Cited by-同舟云学术

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Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio

Published:2024-11 Issue: Volume:156 Page:110268
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Yi,Zheng Furun,Zhao Haibo,Li Jianpeng,Dong Die,Yuan Chao,Zhang Kangyi,Nishinari Katsuyoshi,Zhao Meng^ORCID,Cui Bo^ORCID

Publisher

Elsevier BV

Reference53 articles.

1. Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability;Azarikia;Food Research International,2015

2. Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch;Bao;Journal of Food Science,2023

3. Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods;Bello-Perez;Food Research International,2023

4. Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH;Benoso;International Journal of Food Science and Technology,2022

5. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides;Carpentier;Innovative Food Science & Emerging Technologies,2021

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