Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein
Authors:
Open Access
- 22 April 2024
- journal article
- research article
- Published by Elsevier in Food Chemistry: X
- Vol. 22, 101405
Abstract
No abstract availableKeywords
Funding Information
- Shanxi Agricultural University (SXBYKY2022130)
- Shanxi Agricultural University (2023BQ36)
- Shanxi Provincial Department of Science and Technology (202203021222142)
This publication has 37 references indexed in Scilit:
- Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut gluteninFood Chemistry, 2024
- Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat glutenFood Research International, 2023
- Inulin for surimi gel fortification: Performance and molecular weight-dependent effectsCarbohydrate Polymers, 2023
- Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional propertiesFood Chemistry, 2022
- Quantification of protein-protein interactions in highly denatured whey and potato protein gelsMethodsX, 2021
- Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reactionInternational Journal of Biological Macromolecules, 2020
- Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starchFood Chemistry, 2017
- Effects of konjac glucomannan on heat-induced changes of wheat gluten structureFood Chemistry, 2017
- Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristicsCarbohydrate Polymers, 2015
- Effects of Inulin/Oligofructose on the Thermal Stability and Acid‐Induced Gelation of Soy ProteinsJournal of Food Science, 2008