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428 related items for PubMed ID: 32126461

  • 21. 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; 96(10):3559-66. PubMed ID: 26592723
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  • 22. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis.
    Chen H, Gan J, Ji A, Song S, Yin L.
    Food Chem; 2019 Sep 15; 292():188-196. PubMed ID: 31054664
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  • 23. Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white.
    Huang X, Li J, Chang C, Gu L, Su Y, Yang Y.
    Food Chem; 2019 Nov 01; 297():124939. PubMed ID: 31253337
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  • 28. 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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  • 29. 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
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  • 30. Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa.
    Fu M, Zhao XH.
    J Sci Food Agric; 2017 Jan 31; 97(1):58-64. PubMed ID: 26916835
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  • 31. Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate.
    Zhang Y, Yin Y, Lu S, Yao X, Zheng X, Zhao R, Li Z, Shen H, Zhang S.
    Molecules; 2018 Aug 23; 23(9):. PubMed ID: 30142966
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  • 33. 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
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  • 36. 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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  • 37. Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics.
    Zhang M, Zhang BY, Sun X, Liu YA, Yu Z, Wang X, Xu N.
    Int J Biol Macromol; 2024 Mar 15; 261(Pt 1):129716. PubMed ID: 38290624
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  • 38. 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
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