Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber-Reference-Cited by-同舟云学术

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Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber

Published:2020-04 Issue: Volume:101 Page:105526
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Bifen,Cai Yongjian,Liu Tongxun,Huang Lihua,Zhao Xiujie,Zhao Mouming,Deng Xinlun,Zhao Qiangzhong

Funder

National Key R&D Program of China

National Science Fund Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Hydrogel: Preparation, characterization, and applications: A review;Ahmed;Journal of Advanced Research,2015

2. Preparation of novel micro- and nanocomposite hydrogels containing cellulosic fibrils;Aouada;Journal of Agricultural and Food Chemistry,2011

3. Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk;Buldo;Food Hydrocolloids,2016

4. Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments;Chen;Food Hydrocolloids,2019

5. Effect of microfluidization process on the functional properties of insoluble dietary fiber;Chen;Food Research International,2013

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