Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
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Disulfide bonds exhibit a strong positive association with gel mechanical properties.
“Notably, disulfide bonds exhibit a strong positive association with gel mechanical properties.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Teng et al. 2024
Increased disulfide bonds consistently correlate with higher gel strength, G′/G′′ and water holding capacity, whereas reduced disulfide bond formation typically results in a weaker gel matrix.
“The increased disulfide bonds consistently correlate with higher gel strength, G′/G″ and water holding capacity (WHC), whereas the reduced disulfide bond formation typically results to a weaker gel matrix (M. Liu, Shan, et al. 2023; Teng et al. 2024; Song et al. 2025).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Teng et al. 2024
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- Authors
- Teng, W., Yang, Z., Wang, N., Tian, J., Pu, Z., He, X., Wu, C., & Wen, C.
- Affiliations
- Dalian Polytechnic University (CN)
- Fujian Agriculture and Forestry University (CN)
- Corresponding author
- Wen, Chengrong
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2024-04
- Volume
- 149
- Pages
- 109638
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W4389662884
- Cited by
- 50
- References
- 52
- Citations by year
- 2026: 21 · 2025: 22 · 2024: 7
- FWCI
- 7.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Hydrocolloids (publishedVersion)
- Funders
- National Natural Science Foundation of China (32172146)
- Natural Science Foundation of Liaoning Province (2022-MS-348)
- 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
- curdlan, potato protein, protein-polysaccharide complexes, fat replacers, gel texture, water holding capacity, freeze-thaw stability, gel microstructure, low-field NMR, elastic modulus, phase separation
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