Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels-Reference-Cited by-同舟云学术

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Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels

Published:2023-05 Issue: Volume:139 Page:108527
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Yang,Zhang Zhi-guo,Cai Jing,Li Wei-rong,Chen Ling-yun^ORCID,Wu Wei-cheng

Funder

Canada Research Chairs

Science and Technology Department of Zhejiang Province

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 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. Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization;de Alcântara;Food Structure,2020

3. Design principles of food gels;Cao;Nature Food,2020

4. Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber;Chen;Food Hydrocolloids,2020

5. Fabrication and characterization of binary composite nanoparticles between zein and shellac by anti-solvent co-precipitation;Chen;Food and Bioproducts Processing,2018

Cited by 11 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. Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network;Food Chemistry;2024-12

2. Shellac-based materials: Structures, properties, and applications;International Journal of Biological Macromolecules;2024-11

3. In situ encapsulation of anthocyanin within soybean protein isolate chains driven by pH for detecting the freshness of food;Food Bioscience;2024-10

4. Shellac: Bridging the gap between chemistry and sustainability—A comprehensive review of its multifunctional coating applications for food, drug, and paper packaging;Journal of Macromolecular Science, Part A;2024-09-13

5. Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence;Food Research International;2024-09

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