Heat-induced gel formation by whey protein isolate-deacetylated konjac glucomannan at varying pH conditions

Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

Frank J. Monahan, J. Bruce German, John Kinsella · Journal of Agricultural and Food Chemistry · 1995 · 365 citations

Protein Assembly, Food Biophysics, Altmetric Attention Score +17

Role of secondary structures in the gelation of porcine myosin at different pH values

Ru Liu, Siming Zhao, Shanbai Xiong et al. · Meat Science · 2008 · 327 citations

Protein Chemistry, Different Ph Values, Biochemistry +6

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

Wenjie Wang, Mingyue Shen, Suchen Liu et al. · Carbohydrate Polymers · 2018 · 237 citations

Food Chemistry, Engineering, Biochemistry +10

Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability

Bertrand Muhoza, Shuqin Xia, Jibao Cai et al. · Food Hydrocolloids · 2018 · 206 citations

Food Chemistry, Engineering, Biochemistry +11

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

Tao Zhang, Zhaojie Li, Yuming Wang et al. · Food Research International · 2016 · 164 citations

Biopolymer Gel, Heat-induced Changes, Konjac Glucomannan +8