A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability-Reference-Cited by-同舟云学术

A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability

Published:2022-10 Issue: Volume:131 Page:107737
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yihui,Jiao Aiquan,Qiu Chao^ORCID,Liu Qing,Yang Yueyue,Bian Shichao,Zeng Fangye,Jin Zhengyu^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating;Ai;Food Hydrocolloids,2020

2. Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges;Alrosan;Food Chemistry,2022

3. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides;Carpentier;Innovative Food Science & Emerging Technologies,2021

4. Effect of crosslinker concentration on characteristics of superporous hydrogel;Chavda;Int J Pharm Investig,2011

5. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing;Chen;Journal of Food Engineering,2019

Cited by 61 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. Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate;Food Hydrocolloids;2025-01

2. The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study;Food Hydrocolloids;2025-01

3. Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network;Food Chemistry;2024-12

4. Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect;Food Hydrocolloids;2024-12

5. Direct-ink-writable nanocellulose ternary hydrogels via one-pot gelation with alginate and calcium montmorillonite;Carbohydrate Polymers;2024-11