415 related articles for article (PubMed ID: 32126461)
1. Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels.
Zhang M; Yang Y; Acevedo NC
Food Chem; 2020 Jul; 318():126421. PubMed ID: 32126461
[TBL] [Abstract][Full Text] [Related]
2. Gel properties of transglutaminase-induced soy protein isolate-polyphenol complex: influence of epigallocatechin-3-gallate.
Xu J; Guo S; Li X; Jiang S; Zhong X; Zheng Z
J Sci Food Agric; 2021 Jul; 101(9):3870-3879. PubMed ID: 33336789
[TBL] [Abstract][Full Text] [Related]
3. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products.
Li L; He H; Wu D; Lin D; Qin W; Meng D; Yang R; Zhang Q
Food Chem; 2021 Oct; 360():129991. PubMed ID: 33965712
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
Wu M; Fei L; Zhuang T; Lei S; Ge Q; Yu H; Wang J; Wang Y
J Sci Food Agric; 2018 Jan; 98(2):799-806. PubMed ID: 28677851
[TBL] [Abstract][Full Text] [Related]
7. Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel.
Lv Y; Tang T; Xu L; Wang J; Su Y; Li J; Gu L; Zhang M; Yang Y; Chang C
Food Res Int; 2022 Nov; 161():111876. PubMed ID: 36192992
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel.
Li C; Wu X; Mu D; Zhao Y; Luo S; Zhong X; Jiang S; Li X; Zheng Z
J Food Sci; 2018 Dec; 83(12):3092-3098. PubMed ID: 30461022
[TBL] [Abstract][Full Text] [Related]
10. Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel.
Chu L; Yang L; Li J; Lin L; Zheng G
Int J Biol Macromol; 2019 Aug; 135():127-132. PubMed ID: 31125649
[TBL] [Abstract][Full Text] [Related]
11. In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose.
Gan CY; Cheng LH; Azahari B; Easa AM
Int J Food Sci Nutr; 2009; 60 Suppl 7():99-108. PubMed ID: 19194813
[TBL] [Abstract][Full Text] [Related]
12. Transglutaminase-induced soybean protein isolate cold-set gels treated with combination of ultrasound and high pressure: Physicochemical properties and structural characterization.
Mao Y; Zhao C; Qi Q; Wang F; Xu X; Zheng M; Zhang H; Wu Y; Liu J
Int J Biol Macromol; 2023 Dec; 253(Pt 8):127525. PubMed ID: 37863133
[TBL] [Abstract][Full Text] [Related]
13. Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH.
Li J; Zhang M; Chang C; Gu L; Peng N; Su Y; Yang Y
Food Chem; 2018 Sep; 261():36-41. PubMed ID: 29739603
[TBL] [Abstract][Full Text] [Related]
14. Enhancing the functional characteristics of soy protein isolate via cross-linking catalyzed by Bacillus subtilis transglutaminase.
Liu Y; Zhang Y; Guo Z; Wang C; Kang H; Li J; Wang W; Li Y; Lu F; Liu Y
J Sci Food Agric; 2021 Aug; 101(10):4154-4160. PubMed ID: 33368295
[TBL] [Abstract][Full Text] [Related]
15. Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes.
Liu Q; Geng R; Zhao J; Chen Q; Kong B
J Agric Food Chem; 2015 May; 63(19):4853-61. PubMed ID: 25940322
[TBL] [Abstract][Full Text] [Related]
16. Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate.
Weng W; Zheng H
Food Chem; 2015 Feb; 169():255-60. PubMed ID: 25236224
[TBL] [Abstract][Full Text] [Related]
17. Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure.
Xin X; Qiu W; Xue H; Zhang G; Hu H; Zhao Y; Tu Y
Ultrason Sonochem; 2023 Jul; 97():106442. PubMed ID: 37244085
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins.
Li J; Zhang Y; Fan Q; Teng C; Xie W; Shi Y; Su Y; Yang Y
Food Chem; 2018 Jun; 250():1-6. PubMed ID: 29412898
[TBL] [Abstract][Full Text] [Related]
20. Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose.
Xiao Y; Li J; Liu Y; Peng F; Wang X; Wang C; Li M; Xu H
Food Chem; 2020 Sep; 324():126876. PubMed ID: 32361092
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]