Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel

(2021) Hailing Gao et al.   JOURNAL OF FOOD SCIENCE

Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate

(2021) Mingyu He et al.   JOURNAL OF FOOD SCIENCE

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

(2021) Zhanrui Huang et al.   Food Science & Nutrition

Effects of microfluidization and transglutaminase cross-linking on the conformations and functional properties of arachin and conarachin in peanut

(2021) Xiao Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ionic strength and (−)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins

(2021) Yaxuan Yang et al.   FOOD HYDROCOLLOIDS

Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

(2020) Xingfei Li et al.   FOOD HYDROCOLLOIDS

Effect of reverse micelle on physicochemical properties of soybean 7S globulins

(2020) Yan Du et al.   JOURNAL OF FOOD ENGINEERING

Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

(2020) Yexue Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Gel properties of transglutaminase‐induced soy protein isolate–polyphenol complex: influence of epigallocatechin‐3‐gallate

(2020) Jingjing Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate

(2020) Outi Nivala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating

(2020) Yangling Wan et al.   FOOD HYDROCOLLOIDS

Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities

(2020) Huicheng Fang et al.   FOOD HYDROCOLLOIDS

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

(2019) Ting Zheng et al.   FOOD HYDROCOLLOIDS

Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (α s1 ‐, β‐ and k‐casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii

(2019) Annamaria Perna et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

(2019) Kaiyun Luo et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasonic-ionic liquid pretreatment on the hydrolysis degree and antigenicity of enzymatic hydrolysates from whey protein

(2019) Qi Zhang et al.   ULTRASONICS SONOCHEMISTRY

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

Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation

(2018) Anshu Yang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters

(2018) Camila de Souza Paglarini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

(2018) Yang Li et al.   FOOD HYDROCOLLOIDS

Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering

(2018) Ahmed S. Eissa   FOOD HYDROCOLLOIDS

Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

(2017) Haili Niu et al.   FOOD HYDROCOLLOIDS

Whole soybean protein extraction processes: A review

(2017) K.E. Preece et al.   Innovative Food Science & Emerging Technologies

Improved thermal-stability and mechanical properties of type I collagen by crosslinking with casein, keratin and soy protein isolate using transglutaminase

(2017) Xiaomeng Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Proteins in a brave new surfactant world

(2015) Daniel E. Otzen   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2

(2015) Ziye Zhang et al.   CyTA-Journal of Food

Release Behavior of Non-Network Proteins and Its Relationship to the Structure of Heat-Induced Soy Protein Gels

(2015) Chao Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2

(2015) Ziye Zhang et al.   CyTA-Journal of Food

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

(2014) Zhongjiang Wang et al.   Journal of Chemistry

Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

(2013) Feng Xue et al.   FOOD RESEARCH INTERNATIONAL

Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength

(2012) Chong-hao Bi et al.   CARBOHYDRATE POLYMERS

Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels

(2011) Takao Nagano et al.   FOOD HYDROCOLLOIDS

Structural modification of soy protein by the lipid peroxidation product acrolein

(2009) Wei Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction

(2007) Xiaoyan Zhao et al.   FOOD HYDROCOLLOIDS