Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics-Reference-Cited by-同舟云学术

Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics

Published:2021-02 Issue: Volume:111 Page:106397
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Min,Chen Guangjing,Zhang Hongxin,Yu Qingqing,Mei Xiaofei,Kan Jianquan

Funder

International S&T Cooperation Projects of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

1. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels;Arango;Journal of Dairy Science,2013

2. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012

3. Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation;Bainy;Food Research International,2010

4. Physicochemical characterization and stability of inulin gels;Chiavaro;European Food Research and Technology,2007

5. Interaction of modified celluloses and pectins with gluten proteins;Correa;Food Hydrocolloids,2014

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread;Food Chemistry: X;2024-10

2. Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein;International Journal of Biological Macromolecules;2024-09

3. The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels;Gels;2024-08-31

4. Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties;Foods;2024-08-30

5. Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein;Food Chemistry: X;2024-06