Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructure-Reference-Cited by-同舟云学术

Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructure

Published:2022-04 Issue: Volume:125 Page:107424
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Andlinger David J.^ORCID,Schlemmer Lisa,Jung Isabella^ORCID,Schroeter Baldur,Smirnova Irina,Kulozik Ulrich

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying;Andlinger;Food Hydrocolloids,2021

2. Viscoelasticity and protein interactions of hybrid gels produced from potato and whey protein isolates;Andlinger;ACS Food Science & Technology,2021

3. Influence of pH, temperature and protease inhibitors on kinetics and mechanism of thermally induced aggregation of potato proteins;Andlinger;Foods,2021

4. Rheological analysis of anion-induced matrix transformations in thermally induced whey protein isolate gels;Bowland;Food Hydrocolloids,1995

5. Trifluoroethanol and colleagues: Cosolvents come of age. Recent studies with peptides and proteins;Buck;Quarterly Reviews of Biophysics,1998

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