The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment temperature and centrifugation-Reference-Cited by-同舟云学术

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The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment temperature and centrifugation

Published:2024-03 Issue: Volume:262 Page:130170
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wu Chu-li,Li Xiao-yin,Huang Xie-ying,Liu Peng,Li Jian,Liu Jun,Jellico Matt,Yuan Yang

Funder

National Natural Science Foundation of China

Guangdong Provincial Natural Science Foundation

Publisher

Elsevier BV

Reference41 articles.

1. Design principles of food gels;Cao;Nat. Food,2020

2. Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—a review;Yang;Trends Food Sci. Technol.,2021

3. Food gels: gelling process and new applications;Banerjee;Crit. Rev. Food Sci. Nutr.,2012

4. Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons;Du;Food Funct.,2022

5. Understanding the differences in heat-induced gel properties of twelve legume proteins: a comparative study;Ge;Food Res. Int.,2023

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