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Journal Abstract Search

332 related items for PubMed ID: 25857972

  • 21. 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
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  • 22. Gelling process for sodium alginate: New technical approach by using calcium rich micro-spheres.
    Vicini S, Castellano M, Mauri M, Marsano E.
    Carbohydr Polym; 2015 Dec 10; 134():767-74. PubMed ID: 26428184
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  • 23. 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 15; 318():126421. PubMed ID: 32126461
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  • 24. 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
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  • 25. Magnetic resonance analysis of capillary formation reaction front dynamics in alginate gels.
    Maneval JE, Bernin D, Fabich HT, Seymour JD, Codd SL.
    Magn Reson Chem; 2011 Oct 15; 49(10):627-40. PubMed ID: 21898584
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  • 26. Influence of nongelling hydrocolloids on the gelation of agarose.
    Russ N, Zielbauer BI, Koynov K, Vilgis TA.
    Biomacromolecules; 2013 Nov 11; 14(11):4116-24. PubMed ID: 24131228
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  • 27. Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl.
    Lv Y, Wang J, Xu L, Tang T, Su Y, Gu L, Chang C, Zhang M, Yang Y, Li J.
    J Sci Food Agric; 2023 Jan 15; 103(1):411-419. PubMed ID: 36054610
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  • 28. The impact of anthocyanin-rich red raspberry extract (ARRE) on the properties of edible soy protein isolate (SPI) films.
    Wang S, Marcone M, Barbut S, Lim LT.
    J Food Sci; 2012 Apr 15; 77(4):C497-505. PubMed ID: 22515242
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  • 29. Structural regime identification in ionotropic alginate gels: influence of the cation nature and alginate structure.
    Agulhon P, Robitzer M, David L, Quignard F.
    Biomacromolecules; 2012 Jan 09; 13(1):215-20. PubMed ID: 22172250
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  • 30. Silk fibroin and sodium alginate blend: miscibility and physical characteristics.
    de Moraes MA, Silva MF, Weska RF, Beppu MM.
    Mater Sci Eng C Mater Biol Appl; 2014 Jul 01; 40():85-91. PubMed ID: 24857469
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  • 31. 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 15; 372():131262. PubMed ID: 34628120
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  • 32. 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
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  • 33. 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 15; 91(12):2186-91. PubMed ID: 21656774
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  • 34. Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels.
    Bourouis I, Li B, Pang Z, Chen C, Liu X.
    J Food Sci; 2023 Dec 15; 88(12):5122-5135. PubMed ID: 37872837
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  • 35. Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides.
    Xu YT, Liu LL.
    J Agric Food Chem; 2016 Sep 28; 64(38):7275-84. PubMed ID: 27608266
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  • 36. Comparison of selected physico-chemical properties of calcium alginate films prepared by two different methods.
    Crossingham YJ, Kerr PG, Kennedy RA.
    Int J Pharm; 2014 Oct 01; 473(1-2):259-69. PubMed ID: 24974988
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  • 37. Phase separation in calcium alginate gels.
    Straatmann A, Borchard W.
    Eur Biophys J; 2003 Aug 01; 32(5):412-7. PubMed ID: 12692695
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  • 38. Effect of various gelling cations on the physical properties of "wet" alginate films.
    Harper BA, Barbut S, Lim LT, Marcone MF.
    J Food Sci; 2014 Apr 01; 79(4):E562-7. PubMed ID: 24611902
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  • 39. 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 20; 63(19):4853-61. PubMed ID: 25940322
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  • 40. 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 20; 101(9):3870-3879. PubMed ID: 33336789
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