Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
Authors
Keywords
Whey protein isolate, Lycium barbarum, polysaccharides, Gelling properties, pH
Journal
FOOD HYDROCOLLOIDS
Volume 115, Issue -, Pages 106607
Publisher
Elsevier BV
Online
2021-01-18
DOI
10.1016/j.foodhyd.2021.106607
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
- (2020) Arima Diah Setiowati et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- An acidic heteropolysaccharide from Lycii fructus: Purification, characterization, neurotrophic and neuroprotective activities in vitro
- (2020) Fang Zhang et al. CARBOHYDRATE POLYMERS
- Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate
- (2020) Meng Zhao et al. FOOD HYDROCOLLOIDS
- Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
- (2020) Peifeng Lv et al. FOOD RESEARCH INTERNATIONAL
- Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity
- (2020) Majid Nooshkam et al. INTERNATIONAL DAIRY JOURNAL
- Unexpected gelation behavior of citrus pectin induced by monovalent cations under alkaline conditions
- (2019) Haiyan Wang et al. CARBOHYDRATE POLYMERS
- Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content
- (2019) Zewen Xi et al. FOOD CHEMISTRY
- Effect of modified tapioca starches on the gelling properties of whey protein isolate
- (2019) Fei Ren et al. FOOD HYDROCOLLOIDS
- Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels
- (2019) Yaosong Wang et al. FOOD HYDROCOLLOIDS
- Extraction, Structural Characterization, and Biological Functions of Lycium Barbarum Polysaccharides: A Review
- (2019) Xiaojing Tian et al. Biomolecules
- Construction of chitosan/polyacrylate/graphene oxide composite physical hydrogel by semi-dissolution/acidification/sol-gel transition method and its simultaneous cationic and anionic dye adsorption properties
- (2019) Zhitao Chang et al. CARBOHYDRATE POLYMERS
- Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin
- (2019) Kang Liu et al. CARBOHYDRATE POLYMERS
- Modification of heat-induced whey protein gels by basic amino acids
- (2019) Yaosong Wang et al. FOOD HYDROCOLLOIDS
- Developing poly(vinyl alcohol)/chitosan films incorporate with d-limonene: Study of structural, antibacterial, and fruit preservation properties
- (2019) Weijie Lan et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Improvement of calcium sulfate-induced gelation of soy protein via incorporation of soy oil before and after thermal denaturation
- (2019) Haibo Zhao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Instrumental characterization of banana dessert gels for the elderly with dysphagia
- (2019) Kamonwan Suebsaen et al. Food Bioscience
- Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
- (2019) Haibo Zhao et al. FOOD CHEMISTRY
- Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
- (2019) Xiuping Liang et al. FOOD HYDROCOLLOIDS
- Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
- (2019) Yao Lu et al. FOOD HYDROCOLLOIDS
- Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity
- (2019) Dasong Liu et al. FOOD HYDROCOLLOIDS
- Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins
- (2018) Quanyang Li et al. FOOD CHEMISTRY
- Lycium barbarum polysaccharides: Extraction, purification, structural characterisation and evidence about hypoglycaemic and hypolipidaemic effects. A review
- (2018) Alessandra Masci et al. FOOD CHEMISTRY
- Lycium barbarum polysaccharide protects against LPS-induced ARDS by inhibiting apoptosis, oxidative stress, and inflammation in pulmonary endothelial cells
- (2018) Lan Chen et al. FREE RADICAL RESEARCH
- Bioactive compounds of organic goji berry ( Lycium barbarum L.) prevents oxidative deterioration of soybean oil
- (2018) Alessandra Cristina Pedro et al. INDUSTRIAL CROPS AND PRODUCTS
- Review of the structural characterization, quality evaluation, and industrial application of Lycium barbarum polysaccharides
- (2018) Ding-Tao Wu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study
- (2018) Hoda Khalesi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel
- (2018) Maissa Khemakhem et al. FOOD HYDROCOLLOIDS
- The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11
- (2018) Liyuan Fan et al. FOOD HYDROCOLLOIDS
- Determination of eight pesticides in Lycium barbarum by LC-MS/MS and dietary risk assessment
- (2017) Yan Fu et al. FOOD CHEMISTRY
- Determination of heat-set gelation capacity of a quinoa protein isolate ( Chenopodium quinoa ) by dynamic oscillatory rheological analysis
- (2017) Elaine Kaspchak et al. FOOD CHEMISTRY
- Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
- (2017) Wahyu Wijaya et al. FOOD HYDROCOLLOIDS
- Rheological, thermal and microstructural properties of whey protein isolate-modified cassava starch mixed gels at different pH values
- (2017) Fei Ren et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Lycium Barbarum: A Traditional Chinese Herb and A Promising Anti-Aging Agent
- (2017) Yanjie Gao et al. Aging and Disease
- Controlled food protein aggregation for new functionality
- (2013) Taco Nicolai et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes
- (2010) Owen G. Jones et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate
- (2010) Carolina S. F. Picone et al. Food Biophysics
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started