The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes-Reference-Cited by-同舟云学术

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The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes

Published:2024-05 Issue: Volume:150 Page:109662
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Rios Wilfred V.^ORCID,Geonzon Lester C.^ORCID,Roque Arlyn M.,Abiquibil Ma Roxan B.,Pilapil Mary Diane A.^ORCID,Lingaro Mark Adones P.,Suarez Hyacinth N.,Sarmiento Raymund Lee Antonio C.^ORCID,Matsukawa Shingo,Bacabac Rommel G.^ORCID

Funder

Department of Science and Technology

Department of Science and Technology, Philippines

Department of Physics, Harvard University

Department of Science and Technology, Republic of the Philippines

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference82 articles.

1. Thermal gelation of mixed egg yolk/kappa carrageenan dispersions;Aguilar;Food Hydrocolloids,2017

2. Large amplitude oscillatory shear behavior of the network model for associating polymeric systems;Ahn;Korea-Australia Rheology Journal,2002

3. Interactions between carrageenans and milk proteins: A microstructural and rheological study;Arltoft;Biomacromolecules,2007

4. The thermal denaturation of stem bromelain is consistent with an irreversible two-state model;Arroyo-Reyna;Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology,1995

5. Bromelain capped gold nanoparticles as the novel drug delivery carriers to aggrandize effect of the antibiotic levofloxacin;Bagga;EXCLI journal,2016

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