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Journal Abstract Search

239 related items for PubMed ID: 36500320

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  • 3. Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl.
    Lv Y, Wang J, Xu L, Tang T, Su Y, Gu L, Chang C, Zhang M, Yang Y, Li J.
    J Sci Food Agric; 2023 Jan 15; 103(1):411-419. PubMed ID: 36054610
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  • 4. 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
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  • 5. 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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  • 7. Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions.
    Zhao Y, Wang D, Xu J, Tu D, Zhuang W, Tian Y.
    Int J Biol Macromol; 2024 Mar 15; 262(Pt 2):129782. PubMed ID: 38281520
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  • 8. Combined effect of heat treatment and ionic strength on the functionality of whey proteins.
    Hussain R, Gaiani C, Jeandel C, Ghanbaja J, Scher J.
    J Dairy Sci; 2012 Nov 15; 95(11):6260-73. PubMed ID: 22939789
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  • 9. Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties.
    He M, Zhang M, Gao T, Chen L, Liu Y, Huang Y, Teng F, Li Y.
    Food Chem; 2024 Feb 15; 434():137433. PubMed ID: 37741241
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  • 10. 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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  • 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. Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions.
    Renkema JM, Gruppen H, van Vliet T.
    J Agric Food Chem; 2002 Oct 09; 50(21):6064-71. PubMed ID: 12358481
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  • 14. 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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  • 15. 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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  • 16. 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
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  • 17. The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism.
    Sun Y, Ma L, Fu Y, Dai H, Zhang Y.
    Food Res Int; 2021 Mar 31; 141():110056. PubMed ID: 33641958
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  • 18. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
    Zhu XF, Zheng J, Liu F, Qiu CY, Lin WF, Tang CH.
    Food Funct; 2017 Aug 01; 8(8):2974-2981. PubMed ID: 28745770
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