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Cited by 107Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties

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Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels

Yan, Jinxin, Yin, Lijun, Qu, Yuanyuan, Yan, Wenjia, Zhang, Minghao, Su, Jiaqi, Jia, Xin·2022·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2022.107997
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Research works printed but not linked: 47

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Cited by

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Metadata

Authors
Yan, J., Yin, L., Qu, Y., Yan, W., Zhang, M., Su, J., & Jia, X.
Affiliations
  • Zhejiang Wanli University (CN)
  • China Agricultural University (CN)
Corresponding author
Jia, Xin
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2022-12
Volume
133
Pages
107997
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2022.107997
OpenAlex
W4286424223
Cited by
107
References
0
Citations by year
2026: 29 · 2025: 31 · 2024: 29 · 2023: 17 · 2022: 1
FWCI
9.88
Type
journal article
Language
en
Open access
closed
Licence
Locations
Food Hydrocolloids (publishedVersion)
Funders
  • Key Technologies Research and Development Program (2021YFD2100102)
  • Key Technology Research and Development Program of Shandong (2022CXGC010602)
  • Department of Education of Zhejiang Province (Y202146900)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
soy protein isolate, mixed gels, calcium ion concentration, gel microstructure, gel mechanical properties, protein secondary structure, protein-polysaccharide interactions, disulfide bonds, hydrogen bonding, hydrophobic interactions, texture features

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