573 related articles for article (PubMed ID: 21381784)
21. Morphology of molecular soy protein fractions in binary composite gels.
Kasapis S; Tay SL
Langmuir; 2009 Aug; 25(15):8538-47. PubMed ID: 19203179
[TBL] [Abstract][Full Text] [Related]
22. Casein gelation under simultaneous action of transglutaminase and glucono-delta-lactone.
Meneńdez O; Schwarzenbolz U; Rohm H; Henle T
Nahrung; 2004 Jun; 48(3):165-8. PubMed ID: 15285105
[TBL] [Abstract][Full Text] [Related]
23. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
Weng W; Zheng W
J Sci Food Agric; 2015 May; 95(7):1528-34. PubMed ID: 25131135
[TBL] [Abstract][Full Text] [Related]
24. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.
Zhang X; Zhang S; Zhong M; Qi B; Li Y
Food Chem; 2022 Jun; 380():132212. PubMed ID: 35139479
[TBL] [Abstract][Full Text] [Related]
25. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment.
Qin XS; Luo SZ; Cai J; Zhong XY; Jiang ST; Zhao YY; Zheng Z
Ultrason Sonochem; 2016 Jul; 31():590-7. PubMed ID: 26964986
[TBL] [Abstract][Full Text] [Related]
26. Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels.
Han L; Zhou S; Lu K; Zheng Y; Qi B; Li Y
Food Chem; 2022 Jun; 379():132166. PubMed ID: 35063857
[TBL] [Abstract][Full Text] [Related]
27. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis.
Chen H; Gan J; Ji A; Song S; Yin L
Food Chem; 2019 Sep; 292():188-196. PubMed ID: 31054664
[TBL] [Abstract][Full Text] [Related]
28. Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk.
Hsia SY; Hsiao YH; Li WT; Hsieh JF
Sci Rep; 2016 Oct; 6():35718. PubMed ID: 27760990
[TBL] [Abstract][Full Text] [Related]
29. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.
Ojukwu M; Ofoedu C; Seow EK; Easa AM
J Sci Food Agric; 2021 Jul; 101(9):3732-3741. PubMed ID: 33301191
[TBL] [Abstract][Full Text] [Related]
30. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
Gu YS; Regnier L; McClements DJ
J Colloid Interface Sci; 2005 Jun; 286(2):551-8. PubMed ID: 15897070
[TBL] [Abstract][Full Text] [Related]
31. Formation and Properties of Recombined Soymilk and Cow's Milk Gels: Effect of Glucono-δ-lactone.
Zhao Y; Liu Q; Zhang S; Jiang L; Liu Y; Han C
J Oleo Sci; 2018 Jul; 67(7):885-892. PubMed ID: 29877226
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. Coalescence stability of emulsions containing globular milk proteins.
Tcholakova S; Denkov ND; Ivanov IB; Campbell B
Adv Colloid Interface Sci; 2006 Nov; 123-126():259-93. PubMed ID: 16854363
[TBL] [Abstract][Full Text] [Related]
34. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
Jiang J; Xiong YL
Meat Sci; 2013 Mar; 93(3):469-76. PubMed ID: 23273452
[TBL] [Abstract][Full Text] [Related]
35. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-delta-lactone.
Park SK; Rhee CO; Bae DH; Hettiarachchy NS
J Agric Food Chem; 2001 May; 49(5):2308-12. PubMed ID: 11368594
[TBL] [Abstract][Full Text] [Related]
36. Nanoemulsions prepared by a low-energy emulsification method applied to edible films.
Bilbao-Sáinz C; Avena-Bustillos RJ; Wood DF; Williams TG; McHugh TH
J Agric Food Chem; 2010 Nov; 58(22):11932-8. PubMed ID: 20977191
[TBL] [Abstract][Full Text] [Related]
37. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
Zhu XF; Zheng J; Liu F; Qiu CY; Lin WF; Tang CH
Food Funct; 2017 Aug; 8(8):2974-2981. PubMed ID: 28745770
[TBL] [Abstract][Full Text] [Related]
38. Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene.
Lu Y; Mao L; Cui M; Yuan F; Gao Y
J Agric Food Chem; 2019 Jun; 67(23):6466-6475. PubMed ID: 31117494
[TBL] [Abstract][Full Text] [Related]
39. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins.
Alavi F; Emam-Djomeh Z; Salami M; Mohammadian M
Int J Biol Macromol; 2020 Jun; 153():523-532. PubMed ID: 32145238
[TBL] [Abstract][Full Text] [Related]
40. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene.
Lin D; Kelly AL; Miao S
Food Chem; 2022 Mar; 372():131262. PubMed ID: 34628120
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
