Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels-Reference-Cited by-同舟云学术

Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels

Published:2016-02-19 Issue:4 Volume:81 Page:N982-N990
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Pouvreau Laurice¹²,van Wijlen Emke²,Klok Jan³,Urbonaite Vaida¹³,Munialo Claire D.¹³,de Jongh Harmen H.J.¹⁴

Affiliation:

1. Top Inst. Food & Nutrition (TIFN); P.O. Box 557 6700 AN Wageningen The Netherlands

2. NIZO Food Research; P.O. Box 20 6710 BA Ede The Netherlands

3. Laboratory of Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences; Wageningen Univ; P.O. Box 17 6700 AA Wageningen The Netherlands

4. ProtIn Consultancy; Nepveulaan 112, 3705LG Zeist The Netherlands

Publisher

Wiley

Subject

Food Science

Reference20 articles.

1. Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels;Ako;Food Hydrocolloids,2009

2. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration;Alting;J Agric Food Chem,2003

3. Ligation of pork skin gelatin with glucose moieties affects the junction zones in gelled networks;Baigts Allende;Food Hydrocolloids,2015

4. Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures;Çakır;Food Hydrocolloids,2011

5. The contribution of time-dependent stress relaxation in protein gels to the recoverable energy that is used as tool to describe food texture;Jong;Mech Time-Depend Mater,2015

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