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Journal Abstract Search

604 related items for 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 27; 59(8):4071-7. PubMed ID: 21381784
    [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 27; 85(9):2720-2727. PubMed ID: 32776580
    [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 26; 8(2):. PubMed ID: 35200460
    [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 01; 156():565-575. PubMed ID: 32311401
    [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 01; 91(12):2186-91. PubMed ID: 21656774
    [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 30; 313():126125. PubMed ID: 31923872
    [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 CaSO4.
    Wang X, He Z, Zeng M, Qin F, Adhikari B, Chen J.
    Food Chem; 2017 Apr 15; 221():130-138. PubMed ID: 27979093
    [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 15; 96(13):4449-56. PubMed ID: 26841309
    [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 15; 96(10):3559-66. PubMed ID: 26592723
    [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 15; 20(1):187-95. PubMed ID: 22925550
    [Abstract] [Full Text] [Related]

  • 11. Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation.
    Wang X, Zeng M, Qin F, Adhikari B, He Z, Chen J.
    Food Chem; 2018 Mar 01; 242():459-465. PubMed ID: 29037715
    [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 31; 185():462-470. PubMed ID: 34147525
    [Abstract] [Full Text] [Related]

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  • 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 21; 120(3):296-307. PubMed ID: 16084619
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  • 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 21; 106(10):6635-6645. PubMed ID: 37210368
    [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 01; 10(9):5485-5497. PubMed ID: 31411222
    [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
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  • 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 01; 52(2):251-259. PubMed ID: 33410521
    [Abstract] [Full Text] [Related]

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