Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel

Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions

(2020) Anni Kortekangas et al.   FOOD HYDROCOLLOIDS

Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths

(2020) Ya-Ru Wang et al.   FOOD CHEMISTRY

Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

(2019) Zhiyu Li et al.   FOOD CHEMISTRY

Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)

(2019) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment

(2019) Ya-Ru Wang et al.   FOOD CHEMISTRY

Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

(2019) Yan Li et al.   FOOD HYDROCOLLOIDS

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

(2018) Wenjie Wang et al.   CARBOHYDRATE POLYMERS

Enhanced CaSO 4 -induced gelation properties of soy protein isolate emulsion by pre-aggregation

(2018) Xufeng Wang et al.   FOOD CHEMISTRY

Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment

(2018) Changning Deng et al.   FOOD HYDROCOLLOIDS

Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

(2018) Xiaowei Zhang et al.   FOOD HYDROCOLLOIDS

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

(2018) Chang-Yu Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang et al.   FOOD CHEMISTRY

Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

(2018) Yu Cheng 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

Development and evaluation of rheological and bioactive properties of rice protein-based gels

(2016) M. Felix et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols

(2016) Xiaoqin Diao et al.   MEAT SCIENCE

Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels

(2015) Hélène J. Giroux et al.   FOOD HYDROCOLLOIDS

Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values

(2014) Na Ni et al.   PROCESS BIOCHEMISTRY

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction

(2012) Yanxue Du et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

(2012) Jiang Jiang et al.   MEAT SCIENCE