Abstract
No public abstract is available from the verified source records.
Contact and support
Need help, have a question, or want to contact the ResearchHub team?
© 2026 ResearchHub. Built for responsible scholarly connection.
Privacy-aware community infrastructureAnna Stępień, Aneta Koronowicz, Ewelina Jamróz
Abstract
Authors
Institutions
No ROR-resolved institution is linked to this work yet.
Provenance
crossref
Confidence 100%
pubmed
Confidence 98%
unpaywall
Confidence 95%
datacite
Confidence 0%
No local reference links have been materialized yet.
No local citing links have been materialized yet.
Fermented plant-based desserts: Physicochemical and structural characteristics
2023
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?
10.1016/j.foodhyd.2019.06.016 · 2019
Physical properties of whey protein–hydroxypropylmethylcellulose blend edible films
10.1111/j.1750-3841.2008.00941.x · 2008
Enhancing gel properties of soy protein isolate in yogurt systems
2026
Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications
10.1016/j.foostr.2017.05.004 · 2017
Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels
10.1016/j.foodhyd.2012.12.006 · 2013
Effect of hydrocolloids on starch thermal transitions measured by DSC
10.1007/bf01992826 · 1996
Addition of selected plant-derived proteins as modifiers of inulin hydrogels properties
10.3390/foods9070845 · 2020
Food protein functionality: A comprehensive approach
10.1016/j.foodhyd.2011.05.008 · 2011
Rheological properties and structure of inulin–whey protein gels
10.1016/j.idairyj.2009.03.011 · 2009
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: A review
10.26599/fsap.2024.9240066 · 2024
Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions
10.1021/bm005587o · 2000
Whey and its derivatives for functional foods
10.1007/s12602-018-9427-6 · 2019
How can plant-based protein–polysaccharide interactions affect the properties of binary hydrogels? (a review)
10.1039/d3fo00611e · 2023
Impact of inulin and stabilizers on rehydration, stability, and physical properties after reconstitution of yoghurt powder
10.1111/jfpp.17001 · 2022
Role of yeast cell wall polysaccharides in pig nutrition and health protection
10.1016/j.livsci.2007.01.134 · 2007
Effect of whey protein concentrate on physicochemical, sensory and antioxidative properties of high-protein fat-free dairy desserts
10.3390/app10207064 · 2020
Pea protein isolates: Structure, extraction, and functionality
10.1080/87559129.2016.1242135 · 2018
Cell wall architecture in yeast: New structure and new challenges
10.1128/jb.180.15.3735-3740.1998 · 1998
Interaction-induced structural transformations in polysaccharide and protein-polysaccharide gels as functional basis for novel soft-matter: A case of carrageenans
10.3390/gels8050287 · 2022
Yeast-derived hydrocolloids: Extraction strategies, functional properties and food applications of mannoproteins and β-glucans - A review
10.1016/j.foodhyd.2025.111764 · 2026
Gels, emulsions and application of hydrocolloids at Phillips hydrocolloids research Centre
10.1016/j.foodhyd.2017.07.035 · 2018
Hydrocolloids: Structure, preparation method, and application in food industry
10.1016/j.foodchem.2022.133967 · 2023
Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study
10.1016/j.heliyon.2018.e01017 · 2018
Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts
10.1016/j.lwt.2019.01.047 · 2019
Effect of milk protein type on the stability and water activity of food systems
2014
Physicochemical properties of fermented milk enriched with inulin
2025
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
10.1016/j.tifs.2024.104464 · 2024
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry
10.1111/1541-4337.13326 · 2024
Unresolved referenced work
2003
Small-strain dynamic rheology of food protein networks
10.1021/jf1016237 · 2011
Whey proteins: Musings on denaturation, aggregate formation and gelation
10.1080/10408398.2019.1708263 · 2020
The state-of-the-art on exploring polysaccharide-protein interactions and its mechanisms, stability, and their role in food systems
10.1080/87559129.2025.2482150 · 2026
No additional external references are available.