The effect of the competition for calcium ions between κ-carrageenan and β-lactoglobulin on the rheology and the structure in mixed gels
Author:
Funder
Ministry of Education and Training of Vietnam
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
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1. Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications;International Journal of Biological Macromolecules;2024-11
2. Gels of carrageenan-caprine whey protein concentrate: A physicochemical study;Food Science and Technology International;2022-11-09
3. Design of glucono‐ δ ‐lactone‐induced pinto bean protein isolate/ κ ‐carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior;Journal of the Science of Food and Agriculture;2022-11-02
4. Modification of the structural and rheological properties of β-lactoglobulin/κ-carrageenan mixed gels induced by high pressure processing;Journal of Food Engineering;2020-06
5. Quantitative analysis of binding affinities and characterization of β‐lactoglobulin and λ‐carrageenan as a function of pH;Journal of Food Biochemistry;2019-09-09
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