Effect of pullulan concentration andpHon the interactions between whey protein concentrate and pullulan during gelation-Reference-Cited by-同舟云学术

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Effect of pullulan concentration andpHon the interactions between whey protein concentrate and pullulan during gelation

Published:2020-08-26 Issue:2 Volume:101 Page:659-665
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Minghao¹²,Sun Haiyue¹²,Liu Yankai¹²,Wang Yu¹²,Piao Chunhong¹²³,Cai Dan¹²⁴,Wang Yuhua¹²³⁴^ORCID,Liu Jingsheng¹²⁴

Affiliation:

1. College of Food Science and Engineering Jilin Agricultural University Changchun China

2. Jilin Province Innovation Center for Food Biological Manufacture Jilin Agricultural University Changchun China

3. National Processing Laboratory for Soybean Industry and Technology Changchun China

4. National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10678

Reference43 articles.

1. Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels

2. Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose

3. Improvement and modification of whey protein gel texture using polysaccharides

4. Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption

5. Pullulan and its Applications;Yuen S.;Process Biochem,1974

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4. Whey protein concentrate/pullulan gel as a novel microencapsulated wall material for astaxanthin with improving stability and bioaccessibility;Food Hydrocolloids;2023-05

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