Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions-Reference-Cited by-同舟云学术

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Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

Published:2020-05 Issue: Volume:102 Page:105569
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liang Xiuping,Ma Cuicui,Yan Xiaojia,Zeng Huanhuang,McClements David Julian,Liu Xuebo,Liu Fuguo

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Natural Science Foundation of Shaanxi Province

Chinese Universities Scientific Fund

Shaanxi Postdoctoral Science Foundation

Young Talent Fund of University Association for Science and Technology Directorate in Shaanxi, China

New Stars of Provincial Young Scientific Worker

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems;Abaee;Trends in Food Science & Technology,2017

2. Salt-induced gelation of globular protein aggregates: Structure and kinetics;Ako;Biomacromolecules,2010

3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998

4. The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels;Çakır;Food Hydrocolloids,2012

5. Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – a comparative study;Cerqueira;Food Hydrocolloids,2012

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