Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization

Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins

(2021) Gonzalo Velazquez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species

(2021) Johannes Magpusao et al.   Algal Research-Biomass Biofuels and Bioproducts

Rheological behavior of nanocellulose gels at various calcium chloride concentrations

(2021) Rui-jing Qu et al.   CARBOHYDRATE POLYMERS

Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion

(2020) Chong‐Hao Bi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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 high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

(2020) Chong-hao Bi et al.   JOURNAL OF FOOD ENGINEERING

Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate

(2020) Ruijie Shi et al.   Innovative Food Science & Emerging Technologies

Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel

(2020) Yaru Liang et al.   Food Structure-Netherlands

Preparation and characterization of okara nanocellulose fabricated using sonication or high-pressure homogenization treatments

(2020) Changling Wu et al.   CARBOHYDRATE POLYMERS

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

(2020) Chengbin Zhao et al.   FOOD HYDROCOLLOIDS

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

Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type

(2018) Xufeng Wang et al.   Food Biophysics

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

(2018) Xufeng Wang et al.   FOOD CHEMISTRY

Rheological properties and microstructure of soy protein isolate / κ -carrageenan gels under high-speed shear treatment

(2018) Chong-hao Bi et al.   JOURNAL OF FOOD ENGINEERING

High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment

(2018) Hyunah Lee et al.   JOURNAL OF FOOD ENGINEERING

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

(2018) Shanshan Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel critical point for isotropic gel in rheological-fractal model

(2018) Chong-hao Bi et al.   JOURNAL OF FOOD ENGINEERING

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

Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties

(2017) Gamze Yazar et al.   JOURNAL OF CEREAL SCIENCE

Effect of LBG on the gel properties of acid-induced SPI gels

(2017) Chong-hao Bi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

(2014) Yuan-yuan Chang et al.   CARBOHYDRATE POLYMERS

Large amplitude oscillatory shear and uniaxial extensional rheology of blends from linear and long-chain branched polyethylene and polypropylene

(2014) Deepak Ahirwal et al.   JOURNAL OF RHEOLOGY

Milk protein–gum tragacanth mixed gels: Effect of heat-treatment sequence

(2013) Masoud Hatami et al.   CARBOHYDRATE POLYMERS

Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

(2008) Lydia J. Campbell et al.   FOOD HYDROCOLLOIDS

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

(2008) Randy H. Ewoldt et al.   JOURNAL OF RHEOLOGY

Effects of particle softness on the rheology and yielding of colloidal glasses

(2008) Arnaud Le Grand et al.   RHEOLOGICA ACTA