Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties-Reference-Cited by-同舟云学术

Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties

Published:2024-02 Issue: Volume:147 Page:109417
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ren Wenbo^ORCID,Xia Wenjie,Gunes Deniz Z.^ORCID,Ahrné Lilia^ORCID

Funder

China Scholarship Council

Københavns Universitet

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0;Amagliani;Food Hydrocolloids,2023

2. Rheological characterization of amaranth protein gels;Avanza;Food Hydrocolloids,2005

3. Acid-induced gelation of whey protein polymers: Effects of pH and calcium concentration during polymerization;Britten;Food Hydrocolloids,2001

4. Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein;Bryant;Journal of Food Science,2000

5. Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior;Buhl;Food Hydrocolloids,2019

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2. Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations;Journal of Food Engineering;2024-11

3. 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

4. Impact of Calcium Chloride Addition on the Microstructural and Physicochemical Properties of Pea Protein Isolate-Based Films Plasticized with Glycerol and Sorbitol;Coatings;2024-09-02

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