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Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

  • Published:2017-01 Issue: Volume:62 Page:21-34
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Yang Chen,Wang Yixiang,Chen Lingyun

Funder

Natural Sciences and Engineering Research Council of Canada

Alberta Crop Industry Development Fund

Alberta Innovates Bio Solutions

Canada Foundation for Innovation

University of Alberta

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference86 articles.

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2. Mathematical modeling and simulation of drug release from microspheres: Implications to drug delivery systems;Arifin;Advanced Drug Delivery Review,2006

3. Amide modes and protein conformation;Bandekar;Biochimic et Biophysica Acta-Protein Structure and Molecular Enzymology,1992

4. Ca2+-induced gelation of pre-heated whey protein isolate;Barbut;Journal of Food Science,1993

5. Chapter 3: In vitro oligomerization and fibrillogenesis of amyloid-beta peptides;Benseny-Cases;Subcellular Biochemistry,2012
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