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Journal Abstract Search

364 related items for PubMed ID: 32361092

  • 21. Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels.
    Luo J, Liu S, Lu H, Wang Y, Chen Q, Shi Y.
    Food Res Int; 2023 Dec; 174(Pt 1):113489. PubMed ID: 37986495
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition.
    Wang W, Shen M, Liu S, Jiang L, Song Q, Xie J.
    Carbohydr Polym; 2018 Jul 15; 192():193-201. PubMed ID: 29691013
    [Abstract] [Full Text] [Related]

  • 24. 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
    [Abstract] [Full Text] [Related]

  • 25. Molecular interactions and functionality of a cold-gelling soy protein isolate.
    Cramp GL, Kwanyuen P, Daubert CR.
    J Food Sci; 2008 Jan 30; 73(1):E16-24. PubMed ID: 18211349
    [Abstract] [Full Text] [Related]

  • 26. Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides.
    Zhao H, Chen J, Hemar Y, Cui B.
    Food Chem; 2020 Apr 25; 310():125983. PubMed ID: 31835225
    [Abstract] [Full Text] [Related]

  • 27. 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 25; 52(2):251-259. PubMed ID: 33410521
    [Abstract] [Full Text] [Related]

  • 28. Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel.
    Zhang Q, Sun P, Xu Z, Qu W, Zhang Y, Sui X.
    Carbohydr Polym; 2024 Jan 01; 323():121446. PubMed ID: 37940308
    [Abstract] [Full Text] [Related]

  • 29. Characterization of bacterial cellulose nanofibers/soy protein isolate complex particles for Pickering emulsion gels: The effect of protein structure changes induced by pH.
    Zhang F, Shen R, Xue J, Yang X, Lin D.
    Int J Biol Macromol; 2023 Jan 31; 226():254-266. PubMed ID: 36460250
    [Abstract] [Full Text] [Related]

  • 30. Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels.
    Zhao Y, Zhou G, Zhang W.
    Carbohydr Polym; 2019 Apr 01; 209():276-281. PubMed ID: 30732809
    [Abstract] [Full Text] [Related]

  • 31. 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 01; 31():590-7. PubMed ID: 26964986
    [Abstract] [Full Text] [Related]

  • 32. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products.
    Li L, He H, Wu D, Lin D, Qin W, Meng D, Yang R, Zhang Q.
    Food Chem; 2021 Oct 30; 360():129991. PubMed ID: 33965712
    [Abstract] [Full Text] [Related]

  • 33. Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.
    Niu H, Xia X, Wang C, Kong B, Liu Q.
    Food Chem; 2018 Mar 01; 242():188-195. PubMed ID: 29037677
    [Abstract] [Full Text] [Related]

  • 34. 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 01; 98(2):799-806. PubMed ID: 28677851
    [Abstract] [Full Text] [Related]

  • 35. 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 01; 96(10):3559-66. PubMed ID: 26592723
    [Abstract] [Full Text] [Related]

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  • 38. Use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl2.
    Lian W, WangFeng Q, Zhang H, Zhu Y, Qu M, Sun B, Huang Y, Zhu X.
    J Sci Food Agric; 2023 Oct 01; 103(13):6180-6189. PubMed ID: 37139635
    [Abstract] [Full Text] [Related]

  • 39. 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
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