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Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein
Xin Ji, Youling L. Xiong, Jiang Jiang
Jiangnan University University of Kentucky
来源Food Hydrocolloids
年份2023
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学术脉络
学科主题
生物医学Food composition and properties
Proteins in Food Systems · Polysaccharides Composition and Applications
参考文献 49
An overview of global rice production, supply, trade, and consumption
被引 1,584Sumithra Muthayya, Jonathan D. Sugimoto, Scott J. Montgomery · Annals of the New York Academy of Sciences · 2014
Effect of particle size on solubility, dissolution rate, and oral bioavailability: evaluation using coenzyme Q10 as naked nanocrystals
被引 265Yihui Deng, Sun, Wang · International Journal of Nanomedicine · 2012
The Principles of Starch Gelatinization and Retrogradation
被引 204Masakuni Tako, Yukihiro Tamaki, Takeshi Teruya · Food and Nutrition Sciences · 2014
此处列出前 3 条
引用本文 62
Ultrasound-induced changes in the structure and functionality of starch and protein
被引 39Minqian Zhu, Weiyan Xiong, Lavaraj Devkota · Food Hydrocolloids · 2025
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
被引 36Zhiming Wang, Jiarui Zeng, Yuanyuan Deng · Food Hydrocolloids · 2024
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
被引 34Yisha Xie, Feng Yang, Wenjing Shu · Food Research International · 2024
按被引量排序，此处列出前 3 条