Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment

Preheat-stabilized pea proteins with anti-aggregation properties

(2019) Chao Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration

(2019) Wuchao Ma et al.   FOOD CHEMISTRY

Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

(2019) Chao Wu et al.   FOOD HYDROCOLLOIDS

Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids

(2018) Tao Wang et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)

(2018) Di Wu et al.   FOOD HYDROCOLLOIDS

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4

(2017) Xufeng Wang et al.   FOOD CHEMISTRY

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

(2017) Chao Wu et al.   FOOD HYDROCOLLOIDS

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

(2017) Jonathan J. O’Sullivan et al.   FOOD HYDROCOLLOIDS

Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels

(2015) Shuilian Wang et al.   JOURNAL OF FOOD QUALITY

Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments

(2014) Huajun Jian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

(2012) Duoxia Xu et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Effects of Thermal Denaturation on Binding between Bixin and Whey Protein

(2012) Yue Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

(2011) Bo Wang et al.   CARBOHYDRATE POLYMERS

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Effect of preheating temperature and calcium ions on the properties of cold-set soybean protein gel

(2010) Xin Lu et al.   FOOD RESEARCH INTERNATIONAL

Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties

(2008) Chuan-He Tang et al.   JOURNAL OF FOOD ENGINEERING

Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

(2007) Xian-Sheng Wang et al.   FOOD HYDROCOLLOIDS