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Journal Abstract Search

237 related items for PubMed ID: 33049892

  • 21. 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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  • 23. 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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  • 24. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.
    Li YP, Kang ZL, Sukmanov V, Ma HJ.
    Meat Sci; 2021 Jun 31; 176():108471. PubMed ID: 33647630
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  • 25. 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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  • 29. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics.
    Zhang X, Zhang S, Zhong M, Qi B, Li Y.
    Food Chem; 2022 Jun 30; 380():132212. PubMed ID: 35139479
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  • 32. Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel.
    Zhu Q, Zhao L, Zhang H, Saito M, Yin L.
    Food Chem; 2017 Apr 01; 220():452-459. PubMed ID: 27855925
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  • 33. 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 01; 261(Pt 1):129716. PubMed ID: 38290624
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  • 36. Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel.
    Yu B, Ren F, Zhao H, Cui B, Liu P.
    Int J Biol Macromol; 2020 Jan 01; 142():237-243. PubMed ID: 31593722
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  • 38. The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions.
    Wu L, Hu J, Nie P, Yin Q, Shao D, Wang C, Luo S, Zhao Y, Zhong X, Zheng Z.
    J Sci Food Agric; 2023 Jun 01; 103(8):4131-4142. PubMed ID: 36565301
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  • 39. Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment.
    Wang Z, Zeng L, Fu L, Chen Q, He Z, Zeng M, Qin F, Chen J.
    Molecules; 2022 Nov 25; 27(23):. PubMed ID: 36500320
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  • 40. Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions.
    Cheng Y, Ye A, Singh H.
    Curr Res Food Sci; 2024 Nov 25; 8():100674. PubMed ID: 38283161
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