Acid‐induced aggregation and gelation of heat‐treated chia proteins-Reference-Cited by-同舟云学术

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Acid‐induced aggregation and gelation of heat‐treated chia proteins

Published:2020-10-13 Issue:4 Volume:56 Page:1641-1648
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

López Débora N.¹²³^ORCID,Ingrassia Romina¹²⁴,Busti Pablo¹,Wagner Jorge⁵,Boeris Valeria¹²³,Spelzini Darío¹²³

Affiliation:

1. Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Suipacha 531 Rosario Argentina

2. CONICET Bv. 27 de Febrero 210 Rosario Argentina

3. Facultad de Química e Ingeniería del Rosario Pontificia Universidad Católica Argentina (UCA) Pellegrini 3314 Rosario Argentina

4. Facultad de Ciencias Veterinarias UNR Ovidio Lagos y Ruta 33 Casilda Argentina

5. Departamento de Ciencia y Tecnología – CONICET Universidad Nacional de Quilmes Roque Sáenz Peña 352 Bernal Buenos Aires B1876BXD Argentina

Funder

Universidad Nacional de Rosario

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14784

Reference32 articles.

1. Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

2. Cold-Set Globular Protein Gels: Interactions, Structure and Rheology as a Function of Protein Concentration

3. Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

4. The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins

5. Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel

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1. Effect and Mechanism of Soluble Starch on Bovine Serum Albumin Cold-Set Gel Induced by Microbial Transglutaminase: A Significantly Improved Carrier for Active Substances;Foods;2023-11-29

2. Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada;Archivos Latinoamericanos de Nutrición;2023-03-05

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