pH controlled gelation behavior and morphology of gelatin/hydroxypropylmethylcellulose blend in aqueous solution-Reference-Cited by-同舟云学术

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pH controlled gelation behavior and morphology of gelatin/hydroxypropylmethylcellulose blend in aqueous solution

Published:2020-07 Issue: Volume:104 Page:105733
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ji Zhili,Liu Hongsheng,Yu Long,Duan Qingfei,Chen Ying,Chen Ling

Funder

National Key R&D Program of China

NSFC

111 Project

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Formation of kinetically trapped gels in the maltodextrin—gelatin system;Alevisopoulos;Carbohydrate Research,1996

2. Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems;Anal;Food Hydrocolloids,2019

3. Phase separation in aqueous gelatin–κ-carrageenan systems;Antonov;Food Hydrocolloids,1999

4. Thermally controlled protein release from gelatin–dextran hydrogels;Aso;Radiation Physics and Chemistry,1999

5. Gelatin/maltodextrin water-in-water (W/W) emulsions for the preparation of cross-linked enzyme-loaded microgels;Beldengrün;Langmuir,2018

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2. Liquid−liquid biopolymers aqueous solution segregative phase separation in food: From fundamentals to applications—A review;International Journal of Biological Macromolecules;2024-04

3. Effect of mixture microstructure/compatibility on the properties of type-A gelatin-dextran edible films;Carbohydrate Polymers;2024-04

4. Effect of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin;Food Bioscience;2023-12

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