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For: Baussay K, Durand D, Nicolai T. Coupling between polysaccharide gelation and micro-phase separation of globular protein clusters. J Colloid Interface Sci 2006;304:335-41. [PMID: 17045288 DOI: 10.1016/j.jcis.2006.09.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2006] [Revised: 09/08/2006] [Accepted: 09/09/2006] [Indexed: 11/23/2022]
Number Cited by Other Article(s)
1
Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions. Carbohydr Polym 2019;223:115107. [DOI: 10.1016/j.carbpol.2019.115107] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 07/17/2019] [Accepted: 07/17/2019] [Indexed: 11/20/2022]
2
Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019;271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
3
The microstructure and rheology of homogeneous and phase separated gelatine gels. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
4
Munialo CD, van der Linden E, Ako K, Nieuwland M, Van As H, de Jongh HH. The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
5
Nguyen BT, Nicolai T, Benyahia L, Chassenieux C. The effect of the competition for calcium ions between κ-carrageenan and β-lactoglobulin on the rheology and the structure in mixed gels. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.09.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
6
Combined effects of temperature and elasticity on phase separation in mixtures of κ-carragheenan and β-lactoglobulin aggregates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.11.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
7
Foegeding EA, Davis JP. Food protein functionality: A comprehensive approach. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.05.008] [Citation(s) in RCA: 265] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
8
Gaaloul S, Turgeon SL, Corredig M. Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory. FOOD BIOPHYS 2010. [DOI: 10.1007/s11483-010-9150-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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