Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

(2020) Chuanwu Han 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 dry heating on egg white powder influencing water mobility and intermolecular interactions on its gels

(2020) Yuan Cheng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Different commercial soy protein isolates and the characteristics of Chiba tofu

(2020) Li Zheng et al.   FOOD HYDROCOLLOIDS

Soymilk gelation: The determinant roles of incubation time and gelation rate

(2019) Ruican Wang et al.   FOOD HYDROCOLLOIDS

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

(2018) Ikram Ullah et al.   FOOD HYDROCOLLOIDS

Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

(2016) Yan Zhao et al.   FOOD CHEMISTRY

Effect of protein structure on water and fat distribution during meat gelling

(2016) Huijuan Yang et al.   FOOD CHEMISTRY

Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration

(2016) Ruican Wang et al.   FOOD CHEMISTRY

Modulating the gel properties of soy glycinin by crosslinking with tyrosinase

(2016) Sivan Isaschar-Ovdat et al.   FOOD RESEARCH INTERNATIONAL

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

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

The gel properties and microstructure of the mixture of oat β-glucan/soy protein isolates

(2015) Rui-ling Shen et al.   FOOD HYDROCOLLOIDS

Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR

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

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

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

Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

(2013) A. Grygorczyk et al.   FOOD CHEMISTRY

Gelation Behavior and Rheological Properties of Salt- or Acid-Induced Soy Proteins Soft Tofu-Type Gels

(2013) Nicole Murekatete et al.   JOURNAL OF TEXTURE STUDIES

Effect of transglutaminase on the functional properties of GDL (glucono-delta-lactone) cold-set soybean glycinin gel

(2011) Jian-Hua Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification

(2010) Amir Malaki Nik et al.   Food Biophysics

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

A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE

(2010) FA-JUI TAN et al.   JOURNAL OF TEXTURE STUDIES

An Improved Isolation Method of Soy β-Conglycinin Subunits and Their Characterization

(2010) De-Bao Yuan et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

(2009) A. M. Herrero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates

(2008) Eduarda M. Bainy et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY