Effect of sesbania gum on the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate gels-Reference-Cited by-同舟云学术

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Effect of sesbania gum on the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate gels

Published:2024-01 Issue: Volume:146 Page:109242
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Ran,Yu Bin,Ni Laixue,Cao Yungang,Chai Qingqing,Tao Haiteng,Zhang Zheng,Liu Guimei,Cheng Yunhui,Zhao Haibo,Cui Bo,Wu Zhengzong

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels;Babaei;International Journal of Biological Macromolecules,2019

2. Effect of flax gum on the functional properties of soy protein isolate emulsion gel;Bi;Lebensmittel-Wissenschaft und -Technologie,2021

3. Effect of LBG on the gel properties of acid-induced SPI gels;Bi;LWT - Food Science and Technology,2017

4. Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures;Çakır;Food Hydrocolloids,2011

5. Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels;Cao;Carbohydrate Polymers,2020

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1. 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

2. Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food;Food Chemistry;2024-10

3. Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels;Food Chemistry;2024-08

4. The formation mechanism of sufu gels fermented by mucor racemosus during pre-fermentation;LWT;2024-07

5. Lactoferrin–Chitosan Composite Hydrogels Induced by Microbial Transglutaminase: Potential Delivery Systems for Thermosensitive Bioactive Substances;Journal of Agricultural and Food Chemistry;2024-06-12

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