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Cited by 62Proteins in Food SystemsMeat and Animal Product QualityAdvanced Cellulose Research Studies

Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure

Zhang, Kai, Tian, Xiaojing, Shen, Ruixi, Zhao, Kaixuan, Wang, Yang, Zhang, Yafei, Wang, Wenhang·2023·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2023.108661
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Crossref · 10.1016/j.foodhyd.2023.108661

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2 of 2 references verified0 citation errors · 0 not checkable

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  • Excessive polysaccharides disturbed stable gel network with weaker gel properties, which in turn caused rise of digestion by increasing available sites for proteases.

    “However, excessive polysaccharides disturbed the stable gel network with weaker gel properties, which in turn caused the rise of digestion by increasing the available sites for proteases (You et al. 2024; Y. Xu, Liang, et al. 2024; K. Zhang, Tian, et al. 2023).”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as K. Zhang, Tian, et al. 2023

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Authors
Zhang, K., Tian, X., Shen, R., Zhao, K., Wang, Y., Zhang, Y., & Wang, W.
Affiliations
Tianjin University of Science and Technology (CN)
Corresponding author
  • Tian, Xiaojing
  • Wang, Yang
  • Wang, Wenhang
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2023-07
Volume
140
Pages
108661
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2023.108661
OpenAlex
W4323666939
Cited by
62
References
2
Citations by year
2026: 19 · 2025: 18 · 2024: 17 · 2023: 8
FWCI
8.23
Type
journal article
Language
en
Open access
closed
Licence
Locations
Food Hydrocolloids (publishedVersion)
Funders
National Natural Science Foundation of China
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Physical Sciences › Materials Science › Biomaterials › Advanced Cellulose Research Studies
Keywords
myofibrillar protein gels, gastric digestion, gel microstructure, degree of substitution, surface charge, gel hardness, water mobility, degree of hydrolysis, in vitro digestion

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