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For: Wang W, Sheng H, Zhou J, Yuan P, Zhang X, Lu M, Gu R. The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction. International Dairy Journal 2021;113:104896. [DOI: 10.1016/j.idairyj.2020.104896] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
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1 Tomczyńska-mleko M, Nishinari K, Mleko S, Terpiłowski K, Pérez-huertas S. Cold gelation of whey protein isolate with sugars in an ultrasound environment. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108510] [Reference Citation Analysis]
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4 Meng Y, Zhao X, Jiang Y, Ban Q, Wang X. Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/D-tagatose conjugates. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134928] [Reference Citation Analysis]
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6 Chen J, Li X, Cao C, Kong B, Wang H, Zhang H, Liu Q. Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. Food Hydrocolloids 2022;131:107752. [DOI: 10.1016/j.foodhyd.2022.107752] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
7 Wang P, Li Y, Qu Y, Wang B, Huang M, Sun J, Zhang M, Huang H, Zhang C. Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers. Food Chemistry 2022;387:132775. [DOI: 10.1016/j.foodchem.2022.132775] [Reference Citation Analysis]
8 Wang S, Qu D, Zhao G, Yang L, Zhu L, Song H, Liu H. Characterization of the structure and properties of the isolating interfacial layer of oil-water emulsions stabilized by soy hull polysaccharide: Effect of pH changes. Food Chem 2021;370:131029. [PMID: 34500292 DOI: 10.1016/j.foodchem.2021.131029] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
9 Du X, Zhao M, Pan N, Wang S, Xia X, Zhang D. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating. Food Chem 2021;362:130222. [PMID: 34090040 DOI: 10.1016/j.foodchem.2021.130222] [Cited by in Crossref: 27] [Cited by in F6Publishing: 35] [Article Influence: 13.5] [Reference Citation Analysis]