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.
149 related articles for article (PubMed ID: 28242913)
1. Effect of pH on the thermal gelation of carob protein isolate. Bengoechea C; Ortiz SEM; Guerrero A; Puppo MC J Food Sci Technol; 2017 Jan; 54(1):153-163. PubMed ID: 28242913 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum. Zhang F; Wang X; Guo N; Dai H; Wang Y; Sun Y; Zhu G Gels; 2023 Apr; 9(5):. PubMed ID: 37232960 [TBL] [Abstract][Full Text] [Related]
5. Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates. Katzav H; Chirug L; Okun Z; Davidovich-Pinhas M; Shpigelman A Foods; 2020 Aug; 9(8):. PubMed ID: 32748833 [TBL] [Abstract][Full Text] [Related]
6. Effects of cornstarch on the gel properties of black bean protein isolate. Xu XY; Cao Y; Zhang H; Yaqoob S; Zheng MZ; Wu YZ; Zhao CB; Liu JS J Texture Stud; 2018 Oct; 49(5):548-555. PubMed ID: 30019758 [TBL] [Abstract][Full Text] [Related]
7. Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation. Leksrisompong PN; Lanier TC; Foegeding EA J Food Sci; 2012 Feb; 77(2):E60-7. PubMed ID: 22250989 [TBL] [Abstract][Full Text] [Related]
8. Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment. Yang J; Dou J; Zhu B; Ning Y; Wang H; Huang Y; Li Y; Qi B; Jiang L Ultrason Sonochem; 2023 May; 95():106403. PubMed ID: 37060712 [TBL] [Abstract][Full Text] [Related]
9. Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels. Meletharayil GH; Patel HA; Metzger LE; Marella C; Huppertz T J Dairy Sci; 2018 Mar; 101(3):1864-1871. PubMed ID: 29331472 [TBL] [Abstract][Full Text] [Related]
10. pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gels. Min C; Zhang C; Pu H; Li H; Ma W; Kuang J; Huang J; Xiong YL J Texture Stud; 2023 Apr; 54(2):323-333. PubMed ID: 36790749 [TBL] [Abstract][Full Text] [Related]
11. Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil. Gao Y; Fukushima H; Deng S; Jia R; Osako K; Okazaki E J Texture Stud; 2018 Dec; 49(6):595-603. PubMed ID: 30238581 [TBL] [Abstract][Full Text] [Related]
12. Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in Gelling. Zhang Y; Chang SKC Foods; 2023 May; 12(10):. PubMed ID: 37238847 [TBL] [Abstract][Full Text] [Related]
13. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel. Shiroodi SG; Lo YM J Dairy Res; 2015 Nov; 82(4):506-12. PubMed ID: 26234882 [TBL] [Abstract][Full Text] [Related]
14. Yogurt made from milk heated at different pH values. Ozcan T; Horne DS; Lucey JA J Dairy Sci; 2015 Oct; 98(10):6749-58. PubMed ID: 26233452 [TBL] [Abstract][Full Text] [Related]
15. Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing. Ding HC; Li XP; Li RZ; Yi SM; Xu YX; Mi HB; Li JR J Texture Stud; 2019 Aug; 50(4):332-340. PubMed ID: 30786028 [TBL] [Abstract][Full Text] [Related]
16. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture. Paker I; Matak KE J Sci Food Agric; 2016 Jan; 96(1):280-6. PubMed ID: 25641161 [TBL] [Abstract][Full Text] [Related]
17. Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study. Ge J; Sun C; Chang Y; Li S; Zhang Y; Fang Y Food Res Int; 2023 Jan; 163():112134. PubMed ID: 36596094 [TBL] [Abstract][Full Text] [Related]
18. Nature of protein-protein interactions during the gelation of canola protein isolate networks. Kim JH; Varankovich NV; Stone AK; Nickerson MT Food Res Int; 2016 Nov; 89(Pt 1):408-414. PubMed ID: 28460932 [TBL] [Abstract][Full Text] [Related]
19. Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides. Zhao H; Chen J; Hemar Y; Cui B Food Chem; 2020 Apr; 310():125983. PubMed ID: 31835225 [TBL] [Abstract][Full Text] [Related]
20. Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation. Peng Y; Horne DS; Lucey JA J Dairy Sci; 2010 May; 93(5):1910-7. PubMed ID: 20412904 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]