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Bread Staling: Molecular Basis and Control

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Functional colloids from proteins and polysaccharides for food applications

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Food Chemistry, Polysaccharide, Functional Colloids +1

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

Qiaomei Ru, Yuwen Wang, Joo‐Young Lee et al. · Carbohydrate Polymers · 2012 · 250 citations

Food Colloid, Salt Concentration, Initial Protein/polysaccharide Ratio +5

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Xinbo Zhuang, Minyi Han, Yun Bai et al. · Food Hydrocolloids · 2017 · 224 citations

Biopolymer Gel, Myofibrillar Protein Gel, Physiology +5

Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions

Yanming Ren, Lian Jiang, Wenjie Wang et al. · Food Hydrocolloids · 2019 · 215 citations

Food Chemistry, Biomanufacturing, Food Physic +6