ArticleFoods (Basel, Switzerland)2023
Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 30 citations in OpenAlex.
- Mechanism of ultrasonic treatment affecting the conformation and properties of oat-whey dual-protein gel.Ultrasonics sonochemistry · 2026Article
- Gel Characteristics and Digestion of Composite Protein Emulsion-Filled Gels with Varying Soy and Whey Protein Ratios in the Matrix.Gels (Basel, Switzerland) · 2025Article
- A Critical Review: Gel-Based Edible Inks for 3D Food Printing: Materials, Rheology-Geometry Mapping, and Control.Gels (Basel, Switzerland) · 2025Review
- Characterisation of potential interactions between urease inhibitor N-(n-butyl) thiophosphoric triamide (NBPT) and whey protein isolate.Food chemistry: X · 2025Article
- Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers.Foods (Basel, Switzerland) · 2025Article
- Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes.Foods (Basel, Switzerland) · 2024Article
- Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels.Foods (Basel, Switzerland) · 2024Article
- L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels.Gels (Basel, Switzerland) · 2024Article
- Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as a substitute. The potential application of 2 h-alcalase hydrolyzed potato protein hydrolysate (PPH) to displace whey protein isolate (WPI) during gel formation was demonstrated in this study. The effect of the ratios (8/5, 9/4, 10/3, 11/2, 12/1, and 13/0) of WPI to PPH on the mechanical properties, microstructure, and digestibility of composite WPI/PPH gels was investigated. Increasing the WPI ratio could improve the storage modulus (G') and loss modulus (G″) of composite gels. The springiness of gels with the WPH/PPH ratio of 10/3 and 8/5 was 0.82 and 0.36 times higher than that of the control (WPH/PPH ratio of 13/0) (
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Registered trials
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