Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein

Volatile antimicrobial absorption in food gel depends on the food matrix characteristics

(2020) Li Wang 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

Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+

(2019) Jia-Nan Yan 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

Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization

(2018) Gengjun Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel

(2018) Kang Liu et al.   FOOD HYDROCOLLOIDS

Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment

(2017) Yunping Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Decisive Role of Hydrophobicity on the Effect of Alkylammonium Chlorides on Protein Stability: A Terahertz Spectroscopic Finding

(2017) Debasish Das Mahanta et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure

(2016) Kaiqiang Wang et al.   FOOD CHEMISTRY

Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

(2016) Alessandra Marti et al.   FOOD CHEMISTRY

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

High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels

(2015) H.M. Moreno et al.   FOOD HYDROCOLLOIDS

Potato protein isolates: Recovery and characterization of their properties

(2013) Amanda Waglay et al.   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 mechanism of high pressure-induced gels of rabbit myosin

(2012) Yingying Cao et al.   Innovative Food Science & Emerging Technologies

Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

(2012) Sobhan Savadkoohi et al.   JOURNAL OF FOOD ENGINEERING

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

Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

(2011) Margit Beck et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

(2010) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2010) Xin Lu et al.   FOOD RESEARCH INTERNATIONAL

Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength

(2009) Ye-Hui Zhang et al.   FOOD HYDROCOLLOIDS

Extrinsic Fluorescent Dyes as Tools for Protein Characterization

(2008) Andrea Hawe et al.   PHARMACEUTICAL RESEARCH