Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels-Reference-Cited by-同舟云学术

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Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels

Published:2022-12 Issue: Volume:133 Page:107997
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yan Jinxin,Yin Lijun,Qu Yuanyuan,Yan Wenjia,Zhang Minghao,Su Jiaqi,Jia Xin^ORCID

Funder

Key Technologies Research and Development Program

Key Technology Research and Development Program of Shandong

Department of Education of Zhejiang Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 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. Properties of 3-deoxyanthocyanins from sorghum;Awika;Journal of Agricultural and Food Chemistry,2004

3. Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources;Ayala-Soto;Food Hydrocolloids,2014

4. Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from three types of sorghum brans;Ayala-Soto;Journal of Cereal Science,2015

5. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength;Bi;Carbohydrate Polymers,2013

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1. Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition;Food Chemistry;2025-01

2. Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin;Food Chemistry;2024-11

3. Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels;Food Hydrocolloids;2024-11

4. Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications;International Journal of Biological Macromolecules;2024-11

5. Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction;International Journal of Biological Macromolecules;2024-10

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