研究论文
A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability
Yihui Wang, Aiquan Jiao, Chao Qiu, Qing Liu, Yueyue Yang, Shichao Bian, Fangye Zeng, Zhengyu Jin
Jiangnan University State Key Laboratory of Food Science and Technology
来源Food Hydrocolloids
年份2022
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生物医学Proteins in Food Systems
Microencapsulation and Drying Processes · Polysaccharides Composition and Applications
参考文献 59
The conflicts between strength and toughness
被引 3,944Robert O. Ritchie · Nature Materials · 2011
Effect of crosslinker concentration on characteristics of superporous hydrogel
被引 209Hitesh Chavda, CN Patel · International Journal of Pharmaceutical Investigation · 2011
Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate
被引 116Xiang Dong Sun, Susan D. Arntfield · Food Chemistry · 2010
此处列出前 3 条
引用本文 145
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
被引 148Ping Sun, Qin Zhang, Yu Zhao · Food Hydrocolloids · 2023
Double network hydrogels: Design, fabrication, and application in biomedicines and foods
被引 124Yan Yin, Qingzhuo Gu, Xuebo Liu · Advances in Colloid and Interface Science · 2023
Hydrogel wound dressings for diabetic foot ulcer treatment: Status‐quo, challenges, and future perspectives
被引 114Anthony Ko, Caizhi Liao · BMEMat · 2023
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