Concepedia

Cold-set Gelation

Cold-Set Gelation is a gelation mechanism in which a three-dimensional protein network forms at low temperatures through non-covalent interactions, distinguishing it from heat-induced gelation processes that require thermal denaturation.

93

Publications

5.8K

Citations

271

Authors

84

Institutions

Publications per year

2017–2026

46

Parents

Publications

93

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Cory M. Bryant, David Julian McClements · Trends in Food Science & Technology · 1998 · 629 citations

, , +17

Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

Jean-Luc Mession, Mohammed Lazhar Chihi, Nicolas Sok et al. · Food Hydrocolloids · 2014 · 226 citations

, , +13

Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compounds

Anne Maltais, Gabriel Remondetto, Muriel Subirade · Food Hydrocolloids · 2008 · 191 citations

, , +16

Formation of Soy Protein Isolate Cold‐set Gels: Protein and Salt Effects

Anne Maltais, Gabriel Remondetto, Rolando J. González et al. · Journal of Food Science · 2005 · 187 citations

, , +17

Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Arno C. Alting, R.J. Hamer, Cornelus G. de Kruif et al. · Food Hydrocolloids · 2003 · 160 citations

, , +14

1–5 of 93

Authors

271

  1. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    7 publications · 1K citations

    7

    h-index

  2. ZE
    Zahra Emam‐Djomeh

    University of Tehran, Iran

    4 publications · 113 citations

    5

    h-index

  3. RW
    Ronald W. Visschers

    Wageningen University & Research, Netherlands

    4 publications · 461 citations

    4

    h-index

  4. AM
    Ashkan Madadlou

    University of Tehran, Iran

    4 publications · 210 citations

    4

    h-index

  5. MS
    Maryam Salami

    University of Tehran, Iran

    3 publications · 101 citations

    4

    h-index

1–5 of 271

Institutions

84

  1. University of Tehran

    Tehran, Iran

    10 h-index

    32 publications

    1.3K citations

  2. Wageningen University & Research

    Wageningen, The Netherlands

    7 h-index

    30 publications

    3.1K citations

  3. University of Massachusetts Amherst

    Amherst Center, United States

    6 h-index

    12 publications

    1.9K citations

  4. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    5 h-index

    7 publications

    418 citations

  5. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    5 h-index

    16 publications

    440 citations

  6. North Carolina State University

    Raleigh, United States

    4 h-index

    8 publications

    484 citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    4 h-index

    19 publications

    525 citations

  8. Hubei University of Technology

    Wuhan, China

    3 h-index

    14 publications

    444 citations

1–8 of 84

Venues

  1. Food Hydrocolloids

    24 publications · 1.8K citations

    23

    h-index

  2. LWT

    9 publications · 221 citations

    9

    h-index

  3. Journal of Agricultural and Food Chemistry

    9 publications · 775 citations

    9

    h-index

  4. International Dairy Journal

    4 publications · 180 citations

    5

    h-index

  5. Journal of Food Science

    JFS · 5 publications · 453 citations

    5

    h-index

1–5