Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates-Reference-Cited by-同舟云学术

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Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates

Published:2024-10 Issue: Volume:155 Page:110189
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pinho Samantha C.^ORCID,Brito-Oliveira Thais C.^ORCID,Geremias-Andrade Ivana M.^ORCID,Moraes Izabel C.F.^ORCID,Gómez-Mascaraque Laura G.^ORCID,Brodkorb André^ORCID

Publisher

Elsevier BV

Reference45 articles.

1. Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins;Ainis;Food Hydrocolloids,2019

2. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH;Ainis;Food Hydrocolloids,2018

3. In vitro digestion of protein-enriched restructured beef steaks with protein isolate, rice protein and lentil flour following sous vide processing;Baugreet;Innovative Food Science and Emerging Technologies,2019

4. Gelation and emulsification properties of partially insolubilized whey protein concentrates;Beuschel;Journal of Food Science,1992

5. Cold-set gelation of commercial soy protein isolate: Effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels;Brito-Oliveira;Food Biophysics,2018

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