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Hu Z, Liu D, Wang M, Yu C, Han Z, Xu M, Yue W, Nie G. β-Alanine enhancing the crosslink of chitosan/poly-(γ-glutamic acid) hydrogel for a potential alkaline-adapted wound dressing. Int J Biol Macromol 2023;231:123157. [PMID: 36649867 DOI: 10.1016/j.ijbiomac.2023.123157] [Reference Citation Analysis]
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Zhang Y, Zhang Z, Fu Y, Gao Y, Guo W, Hu R, Liu X. Effects of Different pH on Properties of Heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate Composite Gels. Food Structure 2023. [DOI: 10.1016/j.foostr.2023.100317] [Reference Citation Analysis]
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Fu H, Li J, Yang X, Swallah MS, Gong H, Ji L, Meng X, Lyu B, Yu H. The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties. Food Hydrocolloids 2023;134:108008. [DOI: 10.1016/j.foodhyd.2022.108008] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
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Ge J, Sun C, Chang Y, Sun M, Zhang Y, Fang Y. Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism. Food Research International 2022;162:112053. [DOI: 10.1016/j.foodres.2022.112053] [Reference Citation Analysis]
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Demirkıran E, Başyi̇ğit B, Altun G, Yücetepe M, Sağlam H, Karaaslan M. Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking. Food Hydrocolloids 2022;133:107899. [DOI: 10.1016/j.foodhyd.2022.107899] [Reference Citation Analysis]
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Bu K, Huang D, Li D, Zhu C. Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel. Int J Biol Macromol 2022;222:251-61. [PMID: 36152699 DOI: 10.1016/j.ijbiomac.2022.09.145] [Reference Citation Analysis]
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He Z, Zhao J, Liu C, Li W, Wang Y. Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films. Food Hydrocolloids 2022;124:107207. [DOI: 10.1016/j.foodhyd.2021.107207] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
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Cao Y, Li Z, Fan X, Liu M, Han X, Huang J, Xiong YL. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions. Food Funct 2022. [PMID: 35040853 DOI: 10.1039/d1fo03372g] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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He Z, Liu C, Zhao J, Li W, Wang Y. Physicochemical properties of a ginkgo seed protein-pectin composite gel. Food Hydrocolloids 2021;118:106781. [DOI: 10.1016/j.foodhyd.2021.106781] [Cited by in Crossref: 10] [Cited by in F6Publishing: 13] [Article Influence: 5.0] [Reference Citation Analysis]
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Cheng Y, Ofori Donkor P, Yeboah GB, Ayim I, Wu J, Ma H. Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment. LWT 2021;149:111856. [DOI: 10.1016/j.lwt.2021.111856] [Cited by in Crossref: 11] [Cited by in F6Publishing: 8] [Article Influence: 5.5] [Reference Citation Analysis]
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Jiang L, Ren Y, Shen M, Zhang J, Yu Q, Chen Y, Zhang H, Xie J. Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels. Food Hydrocolloids 2021;117:106699. [DOI: 10.1016/j.foodhyd.2021.106699] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
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Li H, Qin A, Zhang Y, Yu H, Sun Y, Li H, Yu J. Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre‐emulsification method. Int J Dairy Technol 2021;74:600-605. [DOI: 10.1111/1471-0307.12779] [Reference Citation Analysis]
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He Z, Ma T, Zhang W, Su E, Cao F, Huang M, Wang Y. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocolloids 2021;115:106607. [DOI: 10.1016/j.foodhyd.2021.106607] [Cited by in Crossref: 18] [Cited by in F6Publishing: 11] [Article Influence: 9.0] [Reference Citation Analysis]
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Pilevaran M, Tavakolipour H, Naji‐tabasi S, Elhamirad AH. Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel. J Food Process Eng 2021;44. [DOI: 10.1111/jfpe.13751] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
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Fan H, Ai M, Cao Y, Long J, Li S, Jiang A. Understanding the hydration of alkali-induced duck egg white gel at high temperature. LWT 2021;142:110976. [DOI: 10.1016/j.lwt.2021.110976] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
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Zhang W, Liu C, Zhao J, Ma T, He Z, Huang M, Wang Y. Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment. Food Chem 2021;358:129862. [PMID: 33940296 DOI: 10.1016/j.foodchem.2021.129862] [Cited by in Crossref: 16] [Cited by in F6Publishing: 18] [Article Influence: 8.0] [Reference Citation Analysis]
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Zhong Y, Zhao J, Dai T, Mcclements DJ, Liu C. The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels. Food Hydrocolloids 2021;113:106444. [DOI: 10.1016/j.foodhyd.2020.106444] [Cited by in Crossref: 16] [Cited by in F6Publishing: 20] [Article Influence: 8.0] [Reference Citation Analysis]
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Wen-Qiong W, Pei-Pei Y, Ji-Yang Z, Zhi-Hang G. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction. J Food Sci 2021;86:1228-42. [PMID: 33650110 DOI: 10.1111/1750-3841.15659] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 0.5] [Reference Citation Analysis]
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Mao C, Wu J, Cheng Y, Chen T, Ren X, Ma H. Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios. Food Funct 2021;12:5927-39. [PMID: 34031682 DOI: 10.1039/d1fo00653c] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
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Wu J, Cheng Y, Dong Y. Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages. Journal of Food Quality 2020;2020:1-7. [DOI: 10.1155/2020/8885886] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
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Zhao H, Chen J, Hemar Y, Cui B. Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides. Food Chemistry 2020;310:125983. [DOI: 10.1016/j.foodchem.2019.125983] [Cited by in Crossref: 45] [Cited by in F6Publishing: 49] [Article Influence: 15.0] [Reference Citation Analysis]
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Wang Y, Zhao J, Zhang W, Liu C, Jauregi P, Huang M. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocolloids 2020;100:105397. [DOI: 10.1016/j.foodhyd.2019.105397] [Cited by in Crossref: 35] [Cited by in F6Publishing: 28] [Article Influence: 11.7] [Reference Citation Analysis]
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Liu K, Kong X, Li Q, Zhang H, Zha X, Luo J. Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin. Carbohydrate Polymers 2020;227:115337. [DOI: 10.1016/j.carbpol.2019.115337] [Cited by in Crossref: 27] [Cited by in F6Publishing: 20] [Article Influence: 9.0] [Reference Citation Analysis]
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Zhao H, Yu B, Hemar Y, Chen J, Cui B. Improvement of calcium sulfate-induced gelation of soy protein via incorporation of soy oil before and after thermal denaturation. LWT 2020;117:108690. [DOI: 10.1016/j.lwt.2019.108690] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 3.7] [Reference Citation Analysis]
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Wang Y, Liu C, Ma T, Zhao J. Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins. Food Chemistry 2019;295:267-73. [DOI: 10.1016/j.foodchem.2019.05.128] [Cited by in Crossref: 22] [Cited by in F6Publishing: 18] [Article Influence: 5.5] [Reference Citation Analysis]
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