Structural evolution during gelation of pea and whey proteins envisaged by time-resolved ultra-small-angle x-ray scattering (USAXS)-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Structural evolution during gelation of pea and whey proteins envisaged by time-resolved ultra-small-angle x-ray scattering (USAXS)

Published:2022-05 Issue: Volume:126 Page:107449
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Da^ORCID,Kuzmenko Ivan,Ilavsky Jan^ORCID,Pinho Lorena,Campanella Osvaldo^ORCID

Funder

National Institute of Neurological Disorders and Stroke

Office of Science

National Institutes of Health

Argonne National Laboratory

College of Food, Agricultural, and Environmental Sciences, Ohio State University

U.S. Department of Energy

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins;Ako;Soft Matter,2011

2. Experimental evidence for a two-step process in the aggregation of β-lactoglobulin at pH 7;Aymard;Journal de Chimie Physique et de Physico-Chimie Biologique,1996

3. Phase separation dynamics of gluten protein mixtures;Banc;Soft Matter,2019

4. Food gels: Gelling process and new applications;Banerjee;Critical Reviews in Food Science and Nutrition,2012

5. Approximations leading to a unified exponential/power-law approach to small-angle scattering;Beaucage;Journal of Applied Crystallography,1995

Cited by 13 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. Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering;Current Opinion in Food Science;2024-10

2. Oleogel Systems for Chocolate Production: A Systematic Review;Gels;2024-08-29

3. Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering;Food Research International;2024-06

4. Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH;Food Hydrocolloids;2024-06

5. Impact of heat-set and cold-set gelling polysaccharides on potato protein gelation: Gellan gum, agar, and methylcellulose;Food Hydrocolloids;2024-04

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