Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study-Reference-Cited by-同舟云学术

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Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

Published:2016-08-20 Issue:3 Volume:40 Page:e12465
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Ozel Baris¹²,Uguz Sirvan S.²,Kilercioglu Mete²,Grunin Leonid³,Oztop Mecit H.²^ORCID

Affiliation:

1. Food Engineering Department; Ahi Evran University; Kirsehir Turkey

2. Food Engineering Department; Middle East Technical University; Ankara Turkey

3. Department of Physics, Volga State University of Technology, Yoshkar-Ola, Mari El, Russian Federation

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12465/fullpdf

Reference42 articles.

1. Gelation of whey proteins;Aguilera;Food Technology,1995

2. The cell release kinetics and the swelling behavior of physically crosslinked xanthan-chitosan hydrogels in simulated gastrointestinal conditions;Argin;Food Hydrocolloids,2014

3. Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium;Belscak-Cvitanovic;Food Chemistry,2015

4. Immobilization of xylanase in chitosan-xanthan hydrogels;Dumitriu;Biotechnology Progress,1997

5. Disintegration efficiency of pulsed electric field induced effects on onion (Allium cepa L.) tissues as a function of pulse protocol and determination of cell integrity by 1H-NMR relaxometry;Ersus;Journal of Food Science,2010

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