Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2019.01.042
Abstract: The study investigated the role of regenerated cellulose (RC) fiber (0, 5 g, 10 g, 15 g and 20 g/100 g) on water holding capacity (WHC), texture, dynamic rheological, secondary structures and microstructure of myofibrillar protein (MP) gels. It was… read more here.
Keywords: cellulose fiber; myofibrillar protein; protein gels; regenerated cellulose ... See more keywords
Roles of four enzyme crosslinks on structural, thermal and gel properties of potato proteins
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109116
Abstract: Abstract To form effectively the three-dimensional network structure of potato protein, transglutaminase, laccase, tyrosinase or peroxidase was used to catalyse the covalent crosslinking of protein, respectively, and the structural, crystalline, thermal and gel properties of… read more here.
Keywords: protein; gel properties; protein gels; structural thermal ... See more keywords
Development of a 3D Printer for the Manufacture of Functional Food Protein Gels
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030458
Abstract: The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing… read more here.
Keywords: protein gels; development printer; food protein; protein ... See more keywords