Strong and elastic pea protein hydrogels formed through pH-shifting method

Mechanical properties of gelatin/polyacrylamide/graphene oxide nanocomposite double-network hydrogels

(2018) Xiaoqiang Yan et al.   COMPOSITES SCIENCE AND TECHNOLOGY

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

(2018) Maissa Khemakhem et al.   FOOD HYDROCOLLOIDS

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

(2016) Talina Vanessa Nieto Nieto et al.   FOOD RESEARCH INTERNATIONAL

Modelling and experimental characterisation of the rate dependent fracture properties of gelatine gels

(2015) A.E. Forte et al.   FOOD HYDROCOLLOIDS

The ability to store energy in pea protein gels is set by network dimensions smaller than 50 nm

(2014) Claire Darizu Munialo et al.   FOOD RESEARCH INTERNATIONAL

Correction to Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

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

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

(2013) Han-Ni Liang et al.   FOOD HYDROCOLLOIDS

Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections

(2012) Paulo H. M. Marfil et al.   Food Biophysics

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

(2011) Ali R. Taherian et al.   FOOD RESEARCH INTERNATIONAL

Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl

(2011) Xiang Dong Sun et al.   JOURNAL OF FOOD ENGINEERING

Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate

(2010) Xiang Dong Sun et al.   FOOD CHEMISTRY

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

(2010) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Small-Strain Dynamic Rheology of Food Protein Networks

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

Gelation properties of salt-extracted pea protein induced by heat treatment

(2009) Xiang Dong Sun et al.   FOOD RESEARCH INTERNATIONAL

Effects of pH and ionic strength on the rheology and microstructure of a pressure-induced whey protein gel

(2009) Jin-Song He et al.   INTERNATIONAL DAIRY JOURNAL

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

(2007) P.J. Shand et al.   FOOD CHEMISTRY