Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures-Reference-Cited by-同舟云学术

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Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures

Published:2021-04 Issue: Volume:113 Page:106455
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sadeghi Farzad,Kadkhodaee Rassoul,Emadzadeh Bahareh,Nishinari Katsuyoshi

Funder

Iran National Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism;Abbasi;Food Bioscience,2013

2. Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight;Agbenorhevi;Food Chemistry,2013

3. Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens;Alboofetileh;Food Control,2014

4. Effect of sucrose on the thermodynamic incompatibility of different biopolymers;Antipova;Carbohydrate Polymers,1995

5. Phase equilibria in water-protein-polysaccharide systems;Antonov;Colloid & Polymer Science,1977

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2. Physical and rheological properties of agglomerated milk protein isolate–guar gum mixtures: effect of binder type and concentration;Food Science and Biotechnology;2024-07-31

3. Characteristics of mildly refined soy protein fractions for cleaner soy‐food development;International Journal of Food Science & Technology;2024-05-24

4. Galactomannan-led thermodynamic incompatibility for the O/W interfacial concentrating and emulsifying property enhancement of modified goose liver protein;Food Hydrocolloids;2023-11

5. Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram;Food Hydrocolloids for Health;2022-12

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