The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids

Calcium-induced-gel properties for ι-carrageenan in the presence of different charged amino acids

(2021) Chengrong Wen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis

(2021) Xuejing Gao et al.   FOOD HYDROCOLLOIDS

The relationship between charge intensity and bioactivities/processing characteristics of exopolysaccharides from lactic acid bacteria

(2021) Xiaoyu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties

(2020) Guijiang Liang et al.   FOOD HYDROCOLLOIDS

The impact of multiple-species starters on the peptide profiles of yoghurts

(2020) Yuxiang Gu et al.   INTERNATIONAL DAIRY JOURNAL

Effects of ethyl-L-glutamated and phenylalanine ratio/sequence on the secondary structure and gelation properties of their PEGylated copolymers

(2020) Dianliang Zhang et al.   POLYMER

Influence of high-pressure homogenization on structural properties and enzymatic hydrolysis of milk proteins

(2020) D. Carullo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

(2020) M. Klost et al.   FOOD HYDROCOLLOIDS

Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk

(2020) Han Wu et al.   FOOD CHEMISTRY

Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins

(2020) Zhihua Pang et al.   FOOD HYDROCOLLOIDS

Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

(2020) Naoki Shirotani et al.   FOOD CHEMISTRY

Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties

(2020) Chung Eun Hwang et al.   FOOD CHEMISTRY

Influence of amino acids on thermal stability and heat-set gelation of bovine serum albumin

(2020) Indra Tanidjaja et al.   FOOD CHEMISTRY

Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment

(2020) Chengbin Zhao et al.   FOOD HYDROCOLLOIDS

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

(2020) Dian W. Ningtyas et al.   FOOD HYDROCOLLOIDS

Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria

(2020) Xiaoyu Yang et al.   JOURNAL OF FOOD ENGINEERING

Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties

(2019) Shitao Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates

(2019) Rui Li et al.   FOOD HYDROCOLLOIDS

The effects of amino acids on the gel properties of potassium iota carrageenan

(2019) Yingying Dong et al.   FOOD HYDROCOLLOIDS

Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction

(2019) Xiaoyu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative metabolic expressions of fermented soybeans according to different microbial starters

(2019) Min Kyung Park et al.   FOOD CHEMISTRY

Modification of heat-induced whey protein gels by basic amino acids

(2019) Yaosong Wang et al.   FOOD HYDROCOLLOIDS

Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

(2018) M. Hrčková et al.   CZECH JOURNAL OF FOOD SCIENCES

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

(2018) Young Kyoung Park et al.   FOOD CHEMISTRY

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

(2018) Chao Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel

(2017) Xue Shen et al.   ULTRASONICS SONOCHEMISTRY

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

(2017) Olga Ponomarova et al.   Cell Systems

Effects of l -arginine on the physicochemical and gel properties of chicken actomyosin

(2016) Zhen Lei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0

(2012) Jian Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels

(2009) Ladan Rabiey et al.   FOOD HYDROCOLLOIDS

Structural Characterization of Heat-Induced Protein Particles in Soy Milk

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