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Journal Abstract Search

203 related items for PubMed ID: 37174292

  • 1. Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component.
    Bi C, Zhou T, Wu Z, Huang Z.
    Foods; 2023 Apr 23; 12(9):. PubMed ID: 37174292
    [Abstract] [Full Text] [Related]

  • 2. 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 23; 52(2):251-259. PubMed ID: 33410521
    [Abstract] [Full Text] [Related]

  • 3. Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.
    Luo B, Chen L, Peng J, Sun J.
    J Texture Stud; 2024 Aug 23; 55(4):e12855. PubMed ID: 38992897
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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 Apr 15; 8():100674. PubMed ID: 38283161
    [Abstract] [Full Text] [Related]

  • 6. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ, Guo J, Wang JM, Yang XQ.
    J Sci Food Agric; 2016 Oct 15; 96(13):4449-56. PubMed ID: 26841309
    [Abstract] [Full Text] [Related]

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

  • 8. 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]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3.
    Li B, Luan H, Qin J, Zong A, Liu L, Xu Z, Du F, Xu T.
    Int J Biol Macromol; 2024 Mar 01; 262(Pt 1):129806. PubMed ID: 38325693
    [Abstract] [Full Text] [Related]

  • 12. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene.
    Lin D, Kelly AL, Miao S.
    Food Chem; 2022 Mar 15; 372():131262. PubMed ID: 34628120
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

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  • 16. 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 27; 107():106902. PubMed ID: 38797128
    [Abstract] [Full Text] [Related]

  • 17. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics.
    Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M.
    Ultrason Sonochem; 2021 Nov 27; 79():105756. PubMed ID: 34562736
    [Abstract] [Full Text] [Related]

  • 18. Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability.
    Wang S, Wu Z, Jia L, Wang X, He T, Wang L, Yao G, Xie F.
    Int J Biol Macromol; 2024 Aug 27; 274(Pt 1):133296. PubMed ID: 38914399
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  • 20. 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 27; 98(2):799-806. PubMed ID: 28677851
    [Abstract] [Full Text] [Related]

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