How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 399 citations

Agriculture, Biochemistry, Food Science +17

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

Xi Yang, Anqi Li, Dan Li et al. · Trends in Food Science & Technology · 2021 · 340 citations

Agriculture, Biochemistry, Food Science +14

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

Ziye Zhang, Yuling Yang, Xiaozhi Tang et al. · Food Chemistry · 2015 · 340 citations

Natural Sciences, Biochemistry, Biophysics +17

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

Xiang-Lian Xu, Minyi Han, Ying Fei et al. · Meat Science · 2010 · 245 citations

Agriculture, Biophysics, Food Science +17

Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels

Saskia de Jong, Fred van de Velde · Food Hydrocolloids · 2006 · 238 citations

Natural Sciences, Materials Engineering, Materials Science +17