Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties-Reference-Cited by-同舟云学术

Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties

Published:2024-03 Issue: Volume:148 Page:109499
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Khalesi Hoda,Zhao Yiguo,Sun Cuixia,Lu Wei,Cao Yiping,Zhang Yin,Kadkhodaee Rassoul,Fang Yapeng

Funder

National Natural Science Foundation of China

Iran National Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference68 articles.

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4. Heat-induced aggregation kinetics of potato protein – investigated by chromatography, calorimetry, and light scattering;Andlinger;Food Chemistry,2022

5. Amyloid fibrils length controls shape and structure of nematic and cholesteric tactoids;Bagnani;ACS Nano,2019

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