The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study-Reference-Cited by-同舟云学术

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The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study

Published:2025-01 Issue: Volume:158 Page:110577
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Sitian^ORCID,Han Jay,Kwok Esther,Kan Xuhui^ORCID,Iordache Marius^ORCID,Chen Lingyun^ORCID

Funder

NSERC

Publisher

Elsevier BV

Reference73 articles.

1. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin;Alavi;Food Hydrocolloids,2018

2. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

3. Large deformation rheology of gelatin gels;Bot;Polymer Gels and Networks,1996

4. Evaluation of the economic and environmental sustainability of high pressure processing of foods;Cacace;Innovative Food Science & Emerging Technologies,2020

5. Soluble pea protein aggregates form strong gels in the presence of κ-carrageenan;Cai;ACS Food Science & Technology,2021

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