Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels-Reference-Cited by-同舟云学术

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Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels

Published:1984-03 Issue:2 Volume:32 Page:307-313
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Beveridge Tom,Jones Linda,Tung Marvin A.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00122a033

Cited by 116 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing;Food Hydrocolloids;2023-09

2. Oxidation of whey protein isolate after thermal convection and microwave heating and freeze-drying: Correlation among physicochemical and NIR spectroscopy analyses;Heliyon;2023-07

3. Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein;Current Research in Food Science;2023

4. High-Axial-Aspect Tannic Acid Microparticles Facilitate Gelation and Injectability of Collagen-Based Hydrogels;Biomacromolecules;2022-10-05

5. Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese;Journal of Food Processing and Preservation;2020-03-13

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