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Effect of zein-pectin composite particles on the stability and rheological properties of gelatin/hydroxypropyl methylcellulose water-water systems

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成果类型:
期刊论文
作者:
Hu, Xinnan;Zhu, Chengkai;Hu, Zhongze;Shen, Wangyang;Ji, Zhili;...
通讯作者:
Ji, ZL
作者机构:
[Hu, Xinnan; Hu, Zhongze; Ji, Zhili; Shen, Wangyang; Guo, Cheng; Li, Fang; Zhu, Chengkai; Ji, ZL] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
[Ji, Zhili; Shen, Wangyang] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
通讯机构:
[Ji, ZL ] W
Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
语种:
英文
关键词:
Gel temperature;Gelatin/hydroxypropyl methylcellulose water-water system;Microstructure;Rheological properties;Stability;Zein-pectin composite particles
期刊:
International Journal of Biological Macromolecules
ISSN:
0141-8130
年:
2024
卷:
269
期:
Pt 1
页码:
131846
基金类别:
Acknowledgments This work was financially supported by Research from Wuhan Polytechnic University (Project No. 2022RZ010), the Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Project No. NJZ2021005), and the Innovation Team Project of Hubei Province (No. T201911).
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
To improve the compatibility of gelatin (GA) and hydroxypropyl methylcellulose (HPMC), we investigated the effects of zein-pectin composite particles (ZCPs) with various zein/pectin ratios (1:0, 1:0.5, 1:1, 1:1.5, and 1:2) on the physical stability, microstructure, and rheological properties of the GA/HPMC water -water systems. With increasing pectin ratio, the particle size of the composite particles increased from 234.53 +/- 1.48 nm to 1111.00 +/- 26.91 nm, and their zeta potential decreased from 20.60 mV to below -34.77 mV. Macroscopic and microstructure observations indicated that pectin-m...

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