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Journal Abstract Search

394 related items for PubMed ID: 31835225

  • 21. Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels.
    Liu SY, Lei H, Li LQ, Liu F, Li L, Yan JK.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 4):127092. PubMed ID: 37758109
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  • 23. Rheology of sheared gels based on low acyl-gellan gum.
    García MC, Alfaro MC, Muñoz J.
    Food Sci Technol Int; 2016 Jun 31; 22(4):325-32. PubMed ID: 26251462
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  • 25. Tri-component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin.
    Choi HW, You Y, Ham SH, Choe Y, Park S, Hahn J.
    J Sci Food Agric; 2024 Aug 15; 104(10):6166-6173. PubMed ID: 38456829
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  • 27. Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo-reversible or Thermo-irreversible Curdlan Gels.
    Jiang S, Cao CA, Xia XF, Liu Q, Kong BH.
    J Food Sci; 2019 May 15; 84(5):1068-1077. PubMed ID: 30990884
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  • 28. 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 15; 324():126876. PubMed ID: 32361092
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  • 30. Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate.
    Zhan L, Lan G, Wang Y, Xie S, Cai S, Liu Q, Chen P, Xie F.
    Int J Biol Macromol; 2024 Jan 15; 254(Pt 3):127885. PubMed ID: 37926307
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  • 33. Modulation of soy protein isolate gel properties by a novel "two-step" gelation process: Effects of pre-aggregation with different divalent sulfates.
    Wang X, Yu M, Wang Z, Luo K, Adhikari B, Miao S, Liu S.
    Food Chem; 2022 Nov 15; 394():133515. PubMed ID: 35749876
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  • 34. Effect of curdlan on the gel properties and interactions of whey protein isolate gels.
    Hu W, Xu X, Wang X, Ma T, Li Y, Qin X, Wei J, Chen S.
    Int J Biol Macromol; 2024 Oct 15; 277(Pt 3):134161. PubMed ID: 39059535
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  • 37. 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 15; 101(9):3870-3879. PubMed ID: 33336789
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  • 38. 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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  • 39. Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties.
    Lv D, Chen F, Yin L, Zhang P, Rashid MT, Yu J.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 1):126465. PubMed ID: 37619689
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  • 40. Understanding the foam stability mechanisms of complex formed by soy protein isolate and different charged polysaccharides: Air/water interfacial behavior and rheological characteristics.
    Han Y, Zhu L, Zhang H, Liu T, Wu G.
    Int J Biol Macromol; 2024 May 31; 268(Pt 1):131583. PubMed ID: 38621554
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