Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel

Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel

(2019) Bin Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment

(2019) Qiang Cui et al.   PROCESS BIOCHEMISTRY

Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels

(2018) Chao Wu et al.   LWT-FOOD SCIENCE AND 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

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein

(2017) Jing-yu Wang et al.   ULTRASONICS SONOCHEMISTRY

Freezing-induced proton dynamics in tofu evaluated by low-field nuclear magnetic resonance

(2017) Yong Li et al.   Journal of Food Measurement and Characterization

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

(2016) Rikke P. Frydenberg et al.   FOOD CHEMISTRY

Effect of ultrasonic treatment on the rheological property and microstructure of tofu made from different soybean cultivars

(2016) Hsiao-Feng Lin et al.   Innovative Food Science & Emerging Technologies

Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd

(2016) Nathdanai Harnkarnsujarit et al.   JOURNAL OF FOOD ENGINEERING

Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu

(2016) Yangzi Xu et al.   JOURNAL OF FOOD ENGINEERING

Ultrasound assisted preparation of emulsion of coconut oil in water: Understanding the effect of operating parameters and comparison of reactor designs

(2015) Kiran A. Ramisetty et al.   CHEMICAL ENGINEERING AND PROCESSING

Ultrasound: A clean, green extraction technology

(2015) Brijesh K. Tiwari   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

The properties and the related protein behaviors of oil bodies in soymilk preparation

(2014) Yeming Chen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

(2014) O. Kaltsa et al.   Food and Bioprocess Technology

Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat’s milk

(2014) Lily Zhao et al.   FOOD CHEMISTRY

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Water Distribution in Tofu and Application of T2 Relaxation Measurements in Determination of Tofu’s Water-Holding Capacity

(2014) Teng Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

The use of W/O/W controlled-release coagulants to improve the quality of bittern-solidified tofu

(2013) Jinlong Li et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples

(2013) Hossein Kiani et al.   Innovative Food Science & Emerging Technologies

Ice crystal interspacing in frozen foods

(2013) R.G.M. van der Sman et al.   JOURNAL OF FOOD ENGINEERING

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

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Effect of γ-polyglutamate on the rheological properties and microstructure of tofu

(2010) Chiung-Yuan Lee et al.   FOOD HYDROCOLLOIDS

Protein aggregation—Pathways and influencing factors

(2010) Wei Wang et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Small-Strain Dynamic Rheology of Food Protein Networks

(2010) Michael H. Tunick   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF MICROWAVE HEATING ON THE VISCOELASTIC PROPERTY AND MICROSTRUCTURE OF SOY PROTEIN ISOLATE GEL

(2010) HSIAO-HUI LIU et al.   JOURNAL OF TEXTURE STUDIES

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Acid-induced gelation behavior of sonicated casein solutions

(2009) Ashkan Madadlou et al.   ULTRASONICS SONOCHEMISTRY

Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone

(2008) Yen-Chang Tseng et al.   JOURNAL OF FOOD ENGINEERING

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

Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

(2007) Anne Maltais et al.   FOOD HYDROCOLLOIDS

The use of ultrasonics for nanoemulsion preparation

(2007) S. Kentish et al.   Innovative Food Science & Emerging Technologies