129 related articles for article (PubMed ID: 33375171)
1. Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing.
Sager VF; Munk MB; Hansen MS; Bredie WLP; Ahrné L
Foods; 2020 Dec; 10(1):. PubMed ID: 33375171
[TBL] [Abstract][Full Text] [Related]
2. 3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties.
Riantiningtyas RR; Sager VF; Chow CY; Thybo CD; Bredie WLP; Ahrné L
Food Res Int; 2021 Sep; 147():110517. PubMed ID: 34399495
[TBL] [Abstract][Full Text] [Related]
3. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides.
Li M; Feng L; Xu Y; Nie M; Li D; Zhou C; Dai Z; Zhang Z; Zhang M
Food Chem; 2023 Jul; 414():135702. PubMed ID: 36821919
[TBL] [Abstract][Full Text] [Related]
4. Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products.
Wilbanks DJ; Lee MR; Rahimi YS; Lucey JA
J Dairy Sci; 2023 Jan; 106(1):61-74. PubMed ID: 36357211
[TBL] [Abstract][Full Text] [Related]
5. Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels.
Jiang L; Ren Y; Xiao Y; Liu S; Zhang J; Yu Q; Chen Y; Xie J
Carbohydr Polym; 2020 Aug; 242():116424. PubMed ID: 32564846
[TBL] [Abstract][Full Text] [Related]
6. Structure and rheological properties of extruded whey protein isolate: Impact of inulin.
Li J; Yang J; Li J; Gantumur MA; Wei X; Oh KC; Jiang Z
Int J Biol Macromol; 2023 Jan; 226():1570-1578. PubMed ID: 36450303
[TBL] [Abstract][Full Text] [Related]
7. Mixed gels from whey protein isolate and cellulose microfibrils.
Peng J; Calabrese V; Ainis WN; Scager R; Velikov KP; Venema P; van der Linden E
Int J Biol Macromol; 2019 Mar; 124():1094-1105. PubMed ID: 30476515
[TBL] [Abstract][Full Text] [Related]
8. Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism.
Li S; Chen G; Shi X; Ma C; Liu F
Gels; 2022 Mar; 8(4):. PubMed ID: 35448113
[TBL] [Abstract][Full Text] [Related]
9. Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions.
Cheng Y; Ye A; Singh H
Curr Res Food Sci; 2024; 8():100674. PubMed ID: 38283161
[TBL] [Abstract][Full Text] [Related]
10. Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food Printing.
Rodríguez-Herrera VV; Umeda T; Kozu H; Sasaki T; Kobayashi I
Foods; 2024 Jan; 13(2):. PubMed ID: 38254594
[TBL] [Abstract][Full Text] [Related]
11. High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts.
Ang CL; Goh KKT; Lim K; Matia-Merino L
Gels; 2022 Jun; 8(7):. PubMed ID: 35877484
[TBL] [Abstract][Full Text] [Related]
12. Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties.
Urgu M; Türk A; Ünlütürk S; Kaymak-Ertekin F; Koca N
Food Sci Anim Resour; 2019 Feb; 39(1):23-34. PubMed ID: 30882071
[TBL] [Abstract][Full Text] [Related]
13. Low Solids Emulsion Gels Based on Nanocellulose for 3D-Printing.
Huan S; Ajdary R; Bai L; Klar V; Rojas OJ
Biomacromolecules; 2019 Feb; 20(2):635-644. PubMed ID: 30240194
[TBL] [Abstract][Full Text] [Related]
14. Water Influence on the Physico-Chemical Properties and 3D Printability of Choline Acrylate-Bacterial Cellulose Inks.
Fedotova VS; Sokolova MP; Vorobiov VK; Sivtsov EV; Lukasheva NV; Smirnov MA
Polymers (Basel); 2023 Apr; 15(9):. PubMed ID: 37177302
[TBL] [Abstract][Full Text] [Related]
15. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.
Zhang X; Zhang S; Zhong M; Qi B; Li Y
Food Chem; 2022 Jun; 380():132212. PubMed ID: 35139479
[TBL] [Abstract][Full Text] [Related]
16. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
Yan C; Fu D; McClements DJ; Xu P; Zou L; Zhu Y; Cheng C; Liu W
Food Res Int; 2019 May; 119():315-324. PubMed ID: 30884662
[TBL] [Abstract][Full Text] [Related]
17. Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus).
Liu Y; Sun Q; Wei S; Xia Q; Pan Y; Ji H; Deng C; Hao J; Liu S
Food Chem; 2022 Mar; 371():131046. PubMed ID: 34537614
[TBL] [Abstract][Full Text] [Related]
18. Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties.
Cubides YTP; Eklund PR; Foegeding EA
J Food Sci; 2019 Dec; 84(12):3399-3410. PubMed ID: 31750948
[TBL] [Abstract][Full Text] [Related]
19. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
Shiroodi SG; Lo YM
J Dairy Res; 2015 Nov; 82(4):506-12. PubMed ID: 26234882
[TBL] [Abstract][Full Text] [Related]
20. Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing.
Fan F; Li S; Huang W; Ding J
Food Res Int; 2022 Feb; 152():110908. PubMed ID: 35181080
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
