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Impact of Hofmeister anion type on the structural and mechanical properties of composite whey protein hydrogels
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β-sheet dominates the secondary structure of most protein gels, though α-helix, β-turn or random coil may occasionally serve as the dominant structures in protein gel network.
“β‐sheet dominates the secondary structure of most protein gels (H. Liu, Yang, et al. 2025; Z. Wang, Zeng, et al. 2025), though α‐helix, β‐turn or random coil may occasionally serve as the dominant structures in protein gel network.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as H. Liu, Yang, et al. 2025
Main secondary structure has been identified as either β-sheet or β-turn in heat-induced whey protein hydrogels.
“For example, the main secondary structure has been identified as either β‐sheet (H. Liu, Yang, et al. 2025) or β‐turn (M. Liu, Shan, et al. 2023) in the heat‐induced whey protein hydrogels.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as H. Liu, Yang, et al. 2025
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Metadata
- Authors
- Liu, H., Yang, D., Zhang, Q., McClements, D. J., Xu, X., Sun, Q., Dong, X., & Dai, L.
- Affiliations
- Qingdao Agricultural University (CN)
- University of Massachusetts Amherst (US)
- Corresponding author
- Dong, Xuyan
- Dai, Lei
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2025-01
- Volume
- 158
- Pages
- 110521
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W4401503746
- Cited by
- 12
- References
- 45
- Citations by year
- 2026: 9 · 2025: 2
- FWCI
- 2.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Hydrocolloids (publishedVersion)
- Funders
- Tianjin Postdoctoral Science Foundation (2022M713422)
- Key Technology Research and Development Program of Shandong Province (2023CXGC010712)
- China Association for Science and Technology (YESS20210248)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- Hofmeister series, anion effects, composite hydrogels, salt solutions, hardness, shear modulus, gel strength, pH effect, hydrogen bonding, hydrophobic interactions, gel network structure
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