Impact of pH on pea protein-hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing.

[1]  Bingcan Chen,et al.  Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt , 2023, Food Hydrocolloids.

[2]  J. Ubbink,et al.  Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate , 2023, Food Hydrocolloids.

[3]  Tao Wang,et al.  The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles. , 2022, Food research international.

[4]  K. Koppel,et al.  Improving functional properties of pea protein through "green" modifications using enzymes and polysaccharides. , 2022, Food chemistry.

[5]  Junzhou Ding,et al.  Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing. , 2022, Food research international.

[6]  Yuanfa Liu,et al.  Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment , 2022, Food Hydrocolloids.

[7]  S. Puttipipatkhachorn,et al.  Characterization of Hydroxypropyl Tapioca Starch and Its Pregelatinized Starch as Tablet Disintegrants , 2022, Starch - Stärke.

[8]  Yong Wang,et al.  Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content. , 2022, Carbohydrate polymers.

[9]  Xuanzhe Liu,et al.  Self‐Healing Hydrogel Embodied with Macrophage‐Regulation and Responsive‐Gene‐Silencing Properties for Synergistic Prevention of Peritendinous Adhesion , 2021, Advanced materials.

[10]  S. Leeuwenburgh,et al.  Colloidal hydrogels made of gelatin nanoparticles exhibit fast stress relaxation at strains relevant for cell activity. , 2021, Acta biomaterialia.

[11]  J. Baumert,et al.  Comparison of physicochemical and emulsifying properties of commercial pea protein powder. , 2021, Journal of the science of food and agriculture.

[12]  A. Dar,et al.  Synergistic effect of various metal ions on the mechanical, thixotropic, self-healing, swelling and water retention properties of bimetallic hydrogels of alginate , 2021 .

[13]  Jose C. Bonilla,et al.  Super-resolution microscopy to visualize and quantify protein microstructural organization in food materials and its relation to rheology: Egg white proteins , 2021, Food Hydrocolloids.

[14]  L. Sagis,et al.  Interfacial behavior of plant proteins – novel sources and extraction methods , 2021, Current Opinion in Colloid & Interface Science.

[15]  C. Severini,et al.  Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time , 2021 .

[16]  Yuri Kim,et al.  Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste , 2021 .

[17]  K. Schroën,et al.  Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence , 2021, Journal of agricultural and food chemistry.

[18]  T. Maugard,et al.  Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides , 2021 .

[19]  C. Caner,et al.  Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen , 2021, Journal of Food Science and Technology.

[20]  Ali Sedaghat Doost,et al.  Modification approaches of plant-based proteins to improve their techno-functionality and use in food products , 2021 .

[21]  C. Rosell,et al.  Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. , 2021 .

[22]  M. Aider,et al.  Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review , 2021 .

[23]  D. Haddleton,et al.  Self-healing and mechanical performance of dynamic glycol chitosan hydrogel nanocomposites. , 2020, Journal of materials chemistry. B.

[24]  Ru Liu,et al.  Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking. , 2020, Food chemistry.

[25]  Bingcan Chen,et al.  Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH , 2020 .

[26]  U. Kulozik,et al.  Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour , 2020 .

[27]  Z. Lu,et al.  Composition, physicochemical properties of pea protein and its application in functional foods , 2020, Critical reviews in food science and nutrition.

[28]  Pengfei Liu,et al.  The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel. , 2020, International journal of biological macromolecules.

[29]  Min Zhang,et al.  Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics , 2020 .

[30]  Yujie Su,et al.  Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk , 2020 .

[31]  A. Borderías,et al.  Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties , 2020 .

[32]  Ling Chen,et al.  On the investigation of thermal/cooling-gel biphasic systems based on hydroxypropyl methylcellulose and hydroxypropyl starch , 2018, Industrial Crops and Products.

[33]  C. Biliaderis,et al.  Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels , 2018, Food Hydrocolloids.

[34]  M. Nickerson,et al.  Pea protein isolates: Structure, extraction, and functionality , 2018 .

[35]  R. Aluko,et al.  Physicochemical and functional properties of high pressure-treated isolated pea protein , 2018 .

[36]  Lavaraj Devkota,et al.  Extraction and characterization of proteins from banana (Musa Sapientum L) flower and evaluation of antimicrobial activities , 2018, Journal of Food Science and Technology.

[37]  Yan-ming Liang,et al.  Interaction of starch and casein , 2016 .

[38]  F. Toldrá,et al.  Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties , 2016 .

[39]  A. Romero,et al.  Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength , 2016 .

[40]  Xiaojing Li,et al.  Rheological properties and microstructure characterization of normal and waxy corn starch dry heated with soy protein isolate , 2015 .

[41]  Koen Dewettinck,et al.  Rheological profiling of organogels prepared at critical gelling concentrations of natural waxes in a triacylglycerol solvent. , 2015, Journal of agricultural and food chemistry.

[42]  M. Nickerson,et al.  Evaluation of pea protein–polysaccharide matrices for encapsulation of acid-sensitive bacteria , 2015 .

[43]  Si-ming Zhao,et al.  Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp. , 2014, International journal of biological macromolecules.

[44]  M. Auty,et al.  The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace. , 2013, Food & function.

[45]  F. Lamarche,et al.  Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates , 2011 .

[46]  X. Sun,et al.  Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl , 2011 .

[47]  J. Delcour,et al.  A model approach to starch and protein functionality in a pound cake system. , 2010 .

[48]  X. Sun,et al.  Gelation properties of salt-extracted pea protein induced by heat treatment , 2010 .

[49]  K. Ahn,et al.  Large amplitude oscillatory shear as a way to classify the complex fluids , 2002 .

[50]  P. R. Kulkarni,et al.  Physicochemical properties of hydroxypropyl derivative from corn and amaranth starch , 2002 .

[51]  Peter S. Belton,et al.  The effects of proteins on the proton N.M.R. transverse relaxation time of water , 1989 .

[52]  O. Campanella,et al.  Modeling creep/recovery behavior of cold-set gels using different approaches , 2022, Food Hydrocolloids.

[53]  Yalong Guo,et al.  Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides , 2020 .

[54]  Fei Ren,et al.  Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel. , 2019, International journal of biological macromolecules.

[55]  B. Olsen,et al.  Effects of pH modification in proteins from fish (Whitemouth croaker) and their application in food packaging films , 2018 .

[56]  Peng Zhou,et al.  Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. , 2017, Ultrasonics sonochemistry.

[57]  Narpinder Singh,et al.  Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study , 2015 .

[58]  P. Shand,et al.  Physicochemical and textural properties of heat-induced pea protein isolate gels , 2007 .