Characterization and embedding potential of bovine serum albumin cold-set gel induced by glucono-δ-lactone and sodium chloride-Reference-Cited by-同舟云学术

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Characterization and embedding potential of bovine serum albumin cold-set gel induced by glucono-δ-lactone and sodium chloride

Published:2019-10 Issue: Volume:95 Page:273-282
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Xiao-min,Yuan Jiang-lan,Li Rui-xia,Kang Xu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

1. Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel;Ahmadi;Food Chemistry,2015

2. Fractal dimension analysis of texture formation of whey protein-based foods;Andoyo;International Journal of Food Science,2018

3. Effects of calcium level on the structure of pre-heated whey protein isolate gel;Barbut;LWT-Food Science and Technology,1995

4. Effect of reheating on sodium-induced cold gelation of whey proteins;Barbut;Food Research International,1997

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

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