Understanding the role of d ‐Allulose and soy protein addition in pectin gels-Reference-Cited by-同舟云学术

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Understanding the role of d ‐Allulose and soy protein addition in pectin gels

Published:2020-09-11 Issue:8 Volume:138 Page:49885
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J Appl Polym Sci

Author:

Ates Elif Gokcen¹²,Ozvural Emin Burcin²^ORCID,Oztop Mecit H.¹^ORCID

Affiliation:

1. Department of Food Engineering Middle East Technical University Ankara Turkey

2. Department of Food Engineering Cankiri Karatekin University, Uluyazi Campus Cankiri Turkey

Funder

European Cooperation in Science and Technology

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/app.49885

Reference38 articles.

1. Pectin structure and biosynthesis

2. Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections

3. Chemistry and uses of pectin — A review

4. Hypoglycemic Health Benefits of d-Psicose

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1. Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels;European Food Research and Technology;2024-04-16

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3. Determination of Physicochemical and Functional Properties of Cross‐Linked, Hydroxypropylated, and Dual Modified Corn Starch and Investigation of Its Use as Gelling Agent in Soft Confectionery;Starch - Stärke;2023-09

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