Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties-Reference-Cited by-同舟云学术

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Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties

Published:2025-01 Issue: Volume:158 Page:110541
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ryu Jaekun^ORCID,McClements David Julian^ORCID

Publisher

Elsevier BV

Reference32 articles.

1. Effect of starch concentration and resistant starch filler addition on the physical properties of starch hydrogels;Apostolidis;Journal of Food Science,2021

2. Mechanical behavior of particle filled elastomers;Bergstrom;Rubber Chemistry and Technology,1999

3. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking;Cornet;Critical Reviews in Food Science and Nutrition,2022

4. Advancements in texturization processes for the development of plant-based meat analogues: A review;De Angelis;Current Opinion in Food Science,2024

5. Polymer-filler interactions in rubber reinforcement;Edwards;Journal of Materials Science,1990

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