Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels
Y Chang, D Li, L Wang, C Bi, B Adhikari - Carbohydrate Polymers, 2014 - Elsevier
The effect of addition of xanthan gum (XG) and guar gum (GG) on the rheological properties
and microstructure of glucono-δ-lactone induced soy protein isolate (SPI)-XG gels and SPI …
and microstructure of glucono-δ-lactone induced soy protein isolate (SPI)-XG gels and SPI …
Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin
Y Zhou, C Chen, X Chen, P Li, F Ma… - Journal of Agricultural …, 2014 - ACS Publications
The effects of anionic (κ-carrageenan, KCG), neutral (locust bean gum, LBG), and cationic
polysaccharides (water-soluble chitosan, WSC) on the water-holding capacity (WHC) and …
polysaccharides (water-soluble chitosan, WSC) on the water-holding capacity (WHC) and …
Phase separation in mixtures of ovalbumin and konjac glucomannan: Physicochemical and microscopic investigations
B Zhou, J Liu, T Ye, Y Wang, W Xu, B Li - International journal of biological …, 2014 - Elsevier
The phase behavior and microstructure of ovalbumin (OVA)/konjac glucomannan (KGM)
mixtures were studied at pH 7.0. Phase diagrams were established by centrifugation and …
mixtures were studied at pH 7.0. Phase diagrams were established by centrifugation and …