Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels

(2021) Lian Jiang et al.   FOOD HYDROCOLLOIDS

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

(2020) Jiang He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel

(2020) Chunyang Deng et al.   FOOD HYDROCOLLOIDS

Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels

(2020) Lianqi Cao et al.   CARBOHYDRATE POLYMERS

Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

(2020) Li Zheng et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

(2020) Yanqiu Ma et al.   FOOD HYDROCOLLOIDS

Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

(2020) Hui-zhi Chen et al.   JOURNAL OF FOOD ENGINEERING

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

(2019) Li Zheng et al.   Applied Sciences-Basel

Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content

(2019) Zewen Xi et al.   FOOD CHEMISTRY

A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life

(2019) Cristina Malegori et al.   TALANTA

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

(2019) Haibo Zhao et al.   FOOD CHEMISTRY

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

(2019) Xiuping Liang et al.   FOOD HYDROCOLLOIDS

Development of electrosprayed mucoadhesive chitosan microparticles

(2018) Jorge Alberto S. Moreno et al.   CARBOHYDRATE POLYMERS

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

(2018) Xufeng Wang et al.   FOOD CHEMISTRY

Effects of succinylation on the structure and thermal aggregation of soy protein isolate

(2018) Yangling Wan et al.   FOOD CHEMISTRY

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

(2018) Jingjing Huang et al.   FOOD CHEMISTRY

Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium

(2018) Xufeng Wang et al.   JOURNAL OF FOOD ENGINEERING

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

Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel

(2017) Qiaomei Zhu et al.   FOOD CHEMISTRY

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

Cold-set hydrogels made of whey protein nanofibrils with different divalent cations

(2016) Mehdi Mohammadian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

(2016) Rabin Gyawali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

(2015) Chunhua Wu et al.   FOOD CHEMISTRY

Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants

(2015) Meng Li et al.   FOOD CHEMISTRY

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

(2015) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles

(2015) Yingzhou Ni et al.   INTERNATIONAL DAIRY JOURNAL

Effects of different coagulants on coagulation behavior of acid-induced soymilk

(2013) Qi Zhang et al.   FOOD HYDROCOLLOIDS

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

(2010) Xin Lu et al.   FOOD RESEARCH INTERNATIONAL

Effects of drying methods on rheological properties of flaxseed gum

(2009) Yong Wang et al.   CARBOHYDRATE POLYMERS

Study of Calcium−Soy Protein Interactions by Isothermal Titration Calorimetry and pH Cycle

(2009) Latha-Selvi Canabady-Rochelle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

(2007) Anne Maltais et al.   FOOD HYDROCOLLOIDS