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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

369 related items for PubMed ID: 18298725

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Heat-induced gel formation by soy proteins at neutral pH.
    Renkema JM, van Vliet T.
    J Agric Food Chem; 2002 Mar 13; 50(6):1569-73. PubMed ID: 11879038
    [Abstract] [Full Text] [Related]

  • 5. 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 13; 93(3):469-76. PubMed ID: 23273452
    [Abstract] [Full Text] [Related]

  • 6. 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 27; 59(8):4071-7. PubMed ID: 21381784
    [Abstract] [Full Text] [Related]

  • 7. 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 09; 50(21):6064-71. PubMed ID: 12358481
    [Abstract] [Full Text] [Related]

  • 8. 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 09; 101(9):3870-3879. PubMed ID: 33336789
    [Abstract] [Full Text] [Related]

  • 9. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.
    Akalin AS, Erişir D.
    J Food Sci; 2008 May 09; 73(4):M184-8. PubMed ID: 18460135
    [Abstract] [Full Text] [Related]

  • 10. Thermal behavior of soy protein fractions depending on their preparation methods, individual interactions, and storage conditions.
    Sobral PA, Palazolo GG, Wagner JR.
    J Agric Food Chem; 2010 Sep 22; 58(18):10092-100. PubMed ID: 20806895
    [Abstract] [Full Text] [Related]

  • 11. Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.
    Niu H, Xia X, Wang C, Kong B, Liu Q.
    Food Chem; 2018 Mar 01; 242():188-195. PubMed ID: 29037677
    [Abstract] [Full Text] [Related]

  • 12. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength.
    Bi CH, Li D, Wang LJ, Adhikari B.
    Carbohydr Polym; 2013 Jan 30; 92(1):98-105. PubMed ID: 23218271
    [Abstract] [Full Text] [Related]

  • 13. Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties.
    Pan H, Xu X, Tian Y, Jiao A, Jiang B, Chen J, Jin Z.
    Carbohydr Polym; 2015 Jul 10; 125():169-79. PubMed ID: 25857972
    [Abstract] [Full Text] [Related]

  • 14. 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 31; 185():462-470. PubMed ID: 34147525
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. 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 31; 20(1):187-95. PubMed ID: 22925550
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No 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 01; 141(3):1716-21. PubMed ID: 23870883
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. 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 08; 50(10):2987-92. PubMed ID: 11982430
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 19.