Relationship between gel properties and water holding of ovalbumin-carboxymethylcellulose electrostatic complex hydrogels

Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate

(2020) Yuntao Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes

(2019) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

(2018) Wenjie Wang et al.   CARBOHYDRATE POLYMERS

Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment

(2018) Changning Deng et al.   FOOD HYDROCOLLOIDS

Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes

(2018) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide

(2017) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

(2016) Claire Darizu Munialo et al.   FOOD HYDROCOLLOIDS

Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

(2016) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

(2016) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Relating water holding of ovalbumin gels to aggregate structure

(2016) Maaike Nieuwland et al.   FOOD HYDROCOLLOIDS

Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

(2016) Talina Vanessa Nieto Nieto et al.   FOOD RESEARCH INTERNATIONAL

Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels

(2016) Laurice Pouvreau et al.   JOURNAL OF FOOD SCIENCE

Designing Whey Protein–Polysaccharide Particles for Colloidal Stability

(2016) Ty Wagoner et al.   Annual Review of Food Science and Technology

Permeability of gels is set by the impulse applied on the gel

(2015) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Textural and waterbinding behaviors of β-lactoglobulin-xanthan gum electrostatic hydrogels in relation to their microstructure

(2015) Xuan T. Le et al.   FOOD HYDROCOLLOIDS

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

(2015) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

(2015) Jun-Jie Hou et al.   FOOD HYDROCOLLOIDS

Protein Aggregates May Differ in Water Entrapment but Are Comparable in Water Confinement

(2015) V. Urbonaite et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Origin of Water Loss from Soy Protein Gels

(2014) V. Urbonaite et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

(2011) Esra Çakır et al.   FOOD HYDROCOLLOIDS

Mechanical Properties of Ovalbumin Gels Formed at Different Conditions of Concentration, Ionic Strength, pH, and Aging Time

(2009) Luis Medina-Torres et al.   Food and Bioprocess Technology

Average protein density is a molecular-weight-dependent function

(2004) Hannes Fischer et al.   PROTEIN SCIENCE