These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
240 related articles for article (PubMed ID: 11879038)
1. Heat-induced gel formation by soy proteins at neutral pH. Renkema JM; van Vliet T J Agric Food Chem; 2002 Mar; 50(6):1569-73. PubMed ID: 11879038 [TBL] [Abstract][Full Text] [Related]
2. Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions. Renkema JM; Gruppen H; van Vliet T J Agric Food Chem; 2002 Oct; 50(21):6064-71. PubMed ID: 12358481 [TBL] [Abstract][Full Text] [Related]
3. The effect of pH on heat denaturation and gel forming properties of soy proteins. Renkema JM; Lakemond CM; de Jongh HH; Gruppen H; van Vliet T J Biotechnol; 2000 May; 79(3):223-30. PubMed ID: 10867183 [TBL] [Abstract][Full Text] [Related]
4. Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins. Tseng YC; Xiong YL; Boatright WL J Food Sci; 2008 Mar; 73(2):E44-50. PubMed ID: 18298725 [TBL] [Abstract][Full Text] [Related]
5. Gelation of edible blue-green algae protein isolate (Spirulina platensis Strain Pacifica): thermal transitions, rheological properties, and molecular forces involved. Chronakis IS J Agric Food Chem; 2001 Feb; 49(2):888-98. PubMed ID: 11262046 [TBL] [Abstract][Full Text] [Related]
6. Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin. Vittayanont M; Steffe JF; Flegler SL; Smith DM J Agric Food Chem; 2003 Jan; 51(3):760-5. PubMed ID: 12537454 [TBL] [Abstract][Full Text] [Related]
7. Heat-induced gelation of pea legumin: comparison with soybean glycinin. O'Kane FE; Happe RP; Vereijken JM; Gruppen H; van Boekel MA J Agric Food Chem; 2004 Aug; 52(16):5071-8. PubMed ID: 15291477 [TBL] [Abstract][Full Text] [Related]
8. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone. Li F; Kong X; Zhang C; Hua Y J Sci Food Agric; 2011 Sep; 91(12):2186-91. PubMed ID: 21656774 [TBL] [Abstract][Full Text] [Related]
9. Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer. Vittayanont M; Steffe JF; Flegler SL; Smith DM J Agric Food Chem; 2002 May; 50(10):2987-92. PubMed ID: 11982430 [TBL] [Abstract][Full Text] [Related]
10. Molecular interactions and functionality of a cold-gelling soy protein isolate. Cramp GL; Kwanyuen P; Daubert CR J Food Sci; 2008 Jan; 73(1):E16-24. PubMed ID: 18211349 [TBL] [Abstract][Full Text] [Related]
11. Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes. Roesch RR; Corredig M J Agric Food Chem; 2005 May; 53(9):3476-82. PubMed ID: 15853390 [TBL] [Abstract][Full Text] [Related]
12. Heat-induced phenomena in soy protein suspensions. Rheometric data and theoretical interpretation. Berli CL; Deiber JA; Añón MC J Agric Food Chem; 1999 Mar; 47(3):893-900. PubMed ID: 10552388 [TBL] [Abstract][Full Text] [Related]
13. Heat-induced whey protein gels: protein-protein interactions and functional properties. Havea P; Watkinson P; Kuhn-Sherlock B J Agric Food Chem; 2009 Feb; 57(4):1506-12. PubMed ID: 19199595 [TBL] [Abstract][Full Text] [Related]
14. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels. Havea P; Carr AJ; Creamer LK J Dairy Res; 2004 Aug; 71(3):330-9. PubMed ID: 15354580 [TBL] [Abstract][Full Text] [Related]
15. Release behavior of non-network proteins and its relationship to the structure of heat-induced soy protein gels. Wu C; Hua Y; Chen Y; Kong X; Zhang C J Agric Food Chem; 2015 Apr; 63(16):4211-9. PubMed ID: 25842998 [TBL] [Abstract][Full Text] [Related]
16. Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin. Creusot N; Wierenga PA; Laus MC; Giuseppin ML; Gruppen H J Sci Food Agric; 2011 Jan; 91(2):253-61. PubMed ID: 20945510 [TBL] [Abstract][Full Text] [Related]
17. Heat-induced gels of egg white/ovalbumins from five avian species: thermal aggregation, molecular forces involved, and rheological properties. Sun Y; Hayakawa S J Agric Food Chem; 2002 Mar; 50(6):1636-42. PubMed ID: 11879049 [TBL] [Abstract][Full Text] [Related]
18. Stable and pH-sensitive protein nanogels made by self-assembly of heat denatured soy protein. Chen N; Lin L; Sun W; Zhao M J Agric Food Chem; 2014 Oct; 62(39):9553-61. PubMed ID: 25180907 [TBL] [Abstract][Full Text] [Related]
19. Effect of sorbed water on the thermal stability of soybean protein. Tsukada H; Takano K; Hattori M; Yoshida T; Kanuma S; Takahashi K Biosci Biotechnol Biochem; 2006 Sep; 70(9):2096-103. PubMed ID: 16960389 [TBL] [Abstract][Full Text] [Related]
20. Changes in characters of soybean glycinin groups I, IIa, and IIb caused by heating. Tezuka M; Yagasaki K; Ono T J Agric Food Chem; 2004 Mar; 52(6):1693-9. PubMed ID: 15030232 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]