Co-gelation of gluten and gelatin as a novel functional material formation method
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Co-gelation of gluten and gelatin as a novel functional material formation method
Authors
Keywords
Biopolymer, Gluten, Gelatin, Microstructure, Rheology, Surface properties
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-08-27
DOI
10.1007/s13197-019-04042-8
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins
- (2018) Farayde Matta Fakhouri et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite
- (2017) Marta Wesołowska-Trojanowska et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
- (2017) Kai-Qiang Wang et al. FOOD CHEMISTRY
- Surface properties of ion-inducted whey protein gels deposited on cold plasma treated support
- (2017) Konrad Terpiłowski et al. FOOD HYDROCOLLOIDS
- Interaction of Ternary Biopolymers Obtained from Microwave Dry-heated Mixtures of Gluten, Whey Protein Concentrate and Kaolinite
- (2017) Marta Wesołowska-Trojanowska et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Fabrication of micrometer-scale porous gelatin scaffolds for 3D cell culture
- (2017) Kyuyoung Shim et al. JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
- Modulation of extruded collagen films by the addition of co-gelling proteins
- (2016) Anja Maria Oechsle et al. JOURNAL OF FOOD ENGINEERING
- Ternary Biopolymer Based on Wheat Gluten, Whey Protein Concentrate and Montmorillonite
- (2016) M. Wesołowska-Trojanowska et al. Journal of Inorganic and Organometallic Polymers and Materials
- Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures
- (2015) A. Etxabide et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A novel chitosan/wheat gluten biofoam fabricated by spontaneous mixing and vacuum-drying
- (2015) F. Chen et al. RSC Advances
- Ca2+-Induced Egg White Isolate Gels with Various Microstructure
- (2015) Marta Tomczyńska-Mleko et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Whey protein aerated gels as matrices for controlled mineral release in simulated gastric conditions
- (2014) Marta Tomczyńska-Mleko et al. FOOD RESEARCH INTERNATIONAL
- Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum
- (2014) Marta Tomczyńska-Mleko et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Gluten-based bioplastics with modified controlled-release and hydrophilic properties
- (2012) D. Gómez-Martínez et al. INDUSTRIAL CROPS AND PRODUCTS
- Effect of the Quality of Dietary Amino Acids Composition on the Urea Synthesis in Rats
- (2011) Kazuyo TUJIOKA et al. JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
- Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
- (2010) Federico Jara et al. FOOD HYDROCOLLOIDS
- Biodegradation of chemically modified wheat gluten-based natural polymer materials
- (2010) Xiaoqing Zhang et al. POLYMER DEGRADATION AND STABILITY
- Protein Stabilization and the Hofmeister Effect: The Role of Hydrophobic Solvation
- (2009) Xavier Tadeo et al. BIOPHYSICAL JOURNAL
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started