BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

590 related articles for article (PubMed ID: 21381784)

  • 1. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
    Tang CH; Chen L; Foegeding EA
    J Agric Food Chem; 2011 Apr; 59(8):4071-7. PubMed ID: 21381784
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone.
    Ojukwu M; Tan JS; Easa AM
    J Food Sci; 2020 Sep; 85(9):2720-2727. PubMed ID: 32776580
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants.
    Zhang S; Jiang Y; Zhang S; Chen L
    Gels; 2022 Jan; 8(2):. PubMed ID: 35200460
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum.
    Li A; Gong T; Li X; Li X; Yang X; Guo Y
    Int J Biol Macromol; 2020 Aug; 156():565-575. PubMed ID: 32311401
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels.
    Wang W; Shen M; Jiang L; Song Q; Liu S; Xie J
    Food Chem; 2020 May; 313():126125. PubMed ID: 31923872
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO
    Wang X; He Z; Zeng M; Qin F; Adhikari B; Chen J
    Food Chem; 2017 Apr; 221():130-138. PubMed ID: 27979093
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ; Guo J; Wang JM; Yang XQ
    J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures.
    Qin XS; Luo SZ; Cai J; Zhong XY; Jiang ST; Zheng Z; Zhao YY
    J Sci Food Agric; 2016 Aug; 96(10):3559-66. PubMed ID: 26592723
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments.
    Hu H; Fan X; Zhou Z; Xu X; Fan G; Wang L; Huang X; Pan S; Zhu L
    Ultrason Sonochem; 2013 Jan; 20(1):187-95. PubMed ID: 22925550
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Enhanced CaSO
    Wang X; Zeng M; Qin F; Adhikari B; He Z; Chen J
    Food Chem; 2018 Mar; 242():459-465. PubMed ID: 29037715
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid.
    Yang X; Ren Y; Liu H; Huo C; Li L
    Int J Biol Macromol; 2021 Aug; 185():462-470. PubMed ID: 34147525
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture.
    Pang Z; Xu R; Zhu Y; Li H; Bansal N; Liu X
    Food Res Int; 2019 Jul; 121():798-805. PubMed ID: 31108810
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of transglutaminase treatment on the properties of cast films of soy protein isolates.
    Tang CH; Jiang Y; Wen QB; Yang XQ
    J Biotechnol; 2005 Nov; 120(3):296-307. PubMed ID: 16084619
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions.
    Liu F; Tang CH
    J Agric Food Chem; 2013 Sep; 61(37):8888-98. PubMed ID: 23977961
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Transglutaminase, glucono-δ-lactone, and citric acid-induced whey protein isolation-milk fat emulsion gel embedding lutein and its application in processed cheese.
    Li H; Zhang Y; Liu T; Zhang L; Li M; Li H; Li D; Wang X; Yu J
    J Dairy Sci; 2023 Oct; 106(10):6635-6645. PubMed ID: 37210368
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu.
    Zhu J; Deng H; Yang A; Wu Z; Li X; Tong P; Chen H
    Food Funct; 2019 Sep; 10(9):5485-5497. PubMed ID: 31411222
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone.
    Grygorczyk A; Corredig M
    Food Chem; 2013 Dec; 141(3):1716-21. PubMed ID: 23870883
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel.
    Zhang P; Hu T; Feng S; Xu Q; Zheng T; Zhou M; Chu X; Huang X; Lu X; Pan S; Li-Chan EC; Hu H
    Ultrason Sonochem; 2016 Mar; 29():380-7. PubMed ID: 26585018
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.
    Zhang Q; Yin L; Chen F; Zhang P; Lv D; Zhu T; Duan X
    J Texture Stud; 2021 Apr; 52(2):251-259. PubMed ID: 33410521
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 30.