Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde-Reference-Cited by-同舟云学术

Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde

Author:

Fu Weiting¹,Chen Enmin¹,McClements David Julian²^ORCID,Cao Yanping³,Liu Shilin¹⁴^ORCID,Li Bin¹⁴^ORCID,Li Yan¹⁴³^ORCID

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

2. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China

4. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

Biochemistry, medical,Biomedical Engineering,General Chemistry,Biomaterials

Link

Reference45 articles.

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