Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins

Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

(2017) Xin-Sheng Qin et al.   Food and Bioprocess Technology

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

(2017) Xiaonan Sui et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

(2017) Zeyu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding

(2016) Jissy Jose et al.   FOOD HYDROCOLLOIDS

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

(2016) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi

(2014) Zhiwei Zhu et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

(2014) Chen Li et al.   ULTRASONICS SONOCHEMISTRY

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

(2013) Qiu-Ting Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Effect of the Structural Features of Hydrochloric Acid-Deamidated Wheat Gluten on Its Susceptibility to Enzymatic Hydrolysis

(2013) Chun Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical changes in heat treated micellar casein – Soy protein mixtures

(2013) Cosmin M. Beliciu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

(2013) Pimchanok Kaewudom et al.   Food Bioscience

Effect of concentration and incubation temperature on the acid induced aggregation of soymilk

(2012) Elise Ringgenberg et al.   FOOD HYDROCOLLOIDS

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

(2012) Hao Hu et al.   ULTRASONICS SONOCHEMISTRY

Effects of oxidative modification on thermal aggregation and gel properties of soy protein by peroxyl radicals

(2011) Wei Wu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

(2010) Laura Gordon et al.   Food Biophysics

Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

(2010) Gonzalo G. Palazolo et al.   FOOD HYDROCOLLOIDS

Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

(2010) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Influence of pH on linear viscoelasticity and droplet size distribution of highly concentrated O/W crayfish flour-based emulsions

(2008) Alberto Romero et al.   FOOD HYDROCOLLOIDS

High pressure gelation of soy proteins: Effect of concentration, pH and additives

(2008) Pedro A. Alvarez et al.   JOURNAL OF FOOD ENGINEERING

FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction

(2007) Xiaoyan Zhao et al.   FOOD HYDROCOLLOIDS

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

(2007) Stefano Renzetti et al.   JOURNAL OF CEREAL SCIENCE