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237 related items for PubMed ID: 33049892

  • 1. Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels.
    Cao L, Lu W, Ge J, Fang Y.
    Carbohydr Polym; 2020 Dec 15; 250():116920. PubMed ID: 33049892
    [Abstract] [Full Text] [Related]

  • 2. Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels.
    Wang W, Shen M, Jiang L, Song Q, Liu S, Xie J.
    Food Chem; 2020 May 30; 313():126125. PubMed ID: 31923872
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate.
    Zhang B, Hu B, Nakauma M, Funami T, Nishinari K, Draget KI, Phillips GO, Fang Y.
    Food Res Int; 2019 Feb 01; 116():232-240. PubMed ID: 30716941
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 101(9):3870-3879. PubMed ID: 33336789
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 174(Pt 1):113489. PubMed ID: 37986495
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound.
    Han C, Ren X, Shen X, Yang X, Li L.
    Ultrason Sonochem; 2024 Jul 15; 107():106902. PubMed ID: 38797128
    [Abstract] [Full Text] [Related]

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