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428 related items for 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 15; 318():126421. PubMed ID: 32126461
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  • 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 15; 29():380-7. PubMed ID: 26585018
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  • 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 15; 98(2):799-806. PubMed ID: 28677851
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  • 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 15; 161():111876. PubMed ID: 36192992
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  • 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 15; 93(3):469-76. PubMed ID: 23273452
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  • 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 15; 83(12):3092-3098. PubMed ID: 30461022
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  • 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 15; 135():127-132. PubMed ID: 31125649
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  • 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 Aug 15; 60 Suppl 7():99-108. PubMed ID: 19194813
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  • 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 31; 253(Pt 8):127525. PubMed ID: 37863133
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  • 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 30; 261():36-41. PubMed ID: 29739603
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  • 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 15; 101(10):4154-4160. PubMed ID: 33368295
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  • 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 20; 63(19):4853-61. PubMed ID: 25940322
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  • 16. Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate.
    Weng W, Zheng H.
    Food Chem; 2015 Feb 15; 169():255-60. PubMed ID: 25236224
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  • 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 15; 97():106442. PubMed ID: 37244085
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  • 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 15; 31():590-7. PubMed ID: 26964986
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  • 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 15; 324():126876. PubMed ID: 32361092
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