Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels

Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

(2022) Cong Min et al.   FOOD HYDROCOLLOIDS

Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition

(2022) Xin Feng et al.   FOOD HYDROCOLLOIDS

Determination of porcine derived components in gelatin and gelatin-containing foods by high performance liquid chromatography-tandem mass spectrometry

(2022) Xiaoyan Zhu et al.   FOOD HYDROCOLLOIDS

Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre‐emulsification method

(2021) Hongjuan Li et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films

(2021) Zhendong He et al.   FOOD HYDROCOLLOIDS

Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene

(2021) Fuguo Liu et al.   BIOMATERIALS

Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl

(2021) Jie Yu et al.   FOOD HYDROCOLLOIDS

Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties

(2021) Yalei Dai et al.   FOOD HYDROCOLLOIDS

Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application

(2021) Hongxia Wang et al.   FOOD HYDROCOLLOIDS

The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate

(2021) Seid Reza Falsafi et al.   FOOD CHEMISTRY

An Interpenetrating Alginate/Gelatin Network for Three-Dimensional (3D) Cell Cultures and Organ Bioprinting

(2020) Qiuhong Chen et al.   MOLECULES

Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds

(2020) Wenjia Yan et al.   FOOD HYDROCOLLOIDS

Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment

(2020) Ruijie Shi et al.   JOURNAL OF FOOD ENGINEERING

Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

(2020) Ting Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage

(2020) Hyuk Cheol Kwon et al.   FOOD CHEMISTRY

Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride

(2020) Siqi Li et al.   FOOD CHEMISTRY

Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate

(2020) Jun Yan et al.   FOOD HYDROCOLLOIDS

Preparation of high thermal stability gelatin emulsion and its application in 3D printing

(2020) Jie Du et al.   FOOD HYDROCOLLOIDS

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

(2019) Hao Chen 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

Molecular structure and properties of κ-carrageenan-gelatin gels

(2018) S.R. Derkach et al.   CARBOHYDRATE POLYMERS

Novel composite gels of gelatin and soluble dietary fiber from black bean coats with interpenetrating polymer networks

(2018) Qi Xia et al.   FOOD HYDROCOLLOIDS

Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin

(2018) Mohamed–Lazhar Chihi et al.   FOOD HYDROCOLLOIDS

Bioactively filled gelatin gels; challenges and opportunities

(2018) Morten J. Dille et al.   FOOD HYDROCOLLOIDS

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels

(2018) Chao Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of gelatin hydrogel pads incorporated with Eupatorium adenophorum essential oil as antibacterial wound dressing

(2018) P. Chuysinuan et al.   POLYMER BULLETIN

Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment

(2018) Zhanmei Jiang et al.   INTERNATIONAL DAIRY JOURNAL

Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking

(2018) Yuge Niu et al.   FOOD CHEMISTRY

Effects of small laccase from Streptomyces coelicolor on the solution and gel properties of whey protein isolate

(2018) Wei Quan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interpenetrating network gels composed of gelatin and soluble dietary fibers from tomato peels

(2018) Yuge Niu et al.   FOOD HYDROCOLLOIDS

The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking

(2017) Arash Abaee et al.   FOOD HYDROCOLLOIDS

Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

(2017) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems

(2017) Arash Abaee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel

(2016) Chao Yuan et al.   FOOD CHEMISTRY

The impact of whey protein preheating on the properties of emulsion gel bead

(2013) Emilie Ruffin et al.   FOOD CHEMISTRY

Nanoscale Understanding of Thermal Aggregation of Whey Protein Pretreated by Transglutaminase

(2012) Wan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

(2010) Ali R. Taherian et al.   FOOD HYDROCOLLOIDS

EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

(2010) L.M. BARDEN et al.   JOURNAL OF SENSORY STUDIES

Properties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin☆

(2009) Eduard Hernàndez-Balada et al.   BIORESOURCE TECHNOLOGY

Helix–coil transition of gelatin: helical morphology and stability

(2008) Joanne L. Gornall et al.   Soft Matter