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Cited by 137Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties

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Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies

Tang, Qi, Roos, Yrjö H., Miao, Song·2024·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2024.104464
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Metadata

Authors
Tang, Q., Roos, Y. H., & Miao, S.
Affiliations
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • University College Cork (IE)
Corresponding author
Miao, Song
ORCID
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2024-05
Volume
147
Pages
104464
ISSN
0924-2244 (ISSN-L)
DOI
10.1016/j.tifs.2024.104464
OpenAlex
W4393131788
Cited by
137
References
0
Citations by year
2026: 65 · 2025: 61 · 2024: 11
FWCI
29.42
Type
journal article
Language
en
Open access
closed
Licence
Locations
Trends in Food Science & Technology (publishedVersion)
Funders
TEAGASC
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
plant proteins, milk protein, protein gelation, protein structure, heat-induced gels, protein denaturation, casein micelles, protein modification, chemical modification, physical modification, biological modification, complex coacervation, enzymatic hydrolysis, transglutaminase

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