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

The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH

(2019) Yangling Wan et al.   Food Biophysics

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

(2019) Floor K.G. Schreuders et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) Yangling Wan et al.   FOOD CHEMISTRY

Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation

(2018) Ruican Wang et al.   FOOD HYDROCOLLOIDS

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

Gel properties of SPI modified by enzymatic cross-linking during frozen storage

(2016) Zhenjia Chen et al.   FOOD HYDROCOLLOIDS

Thermal aggregation and gelation of soy globulin at neutral pH

(2016) Nannan Chen et al.   FOOD HYDROCOLLOIDS

Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation

(2015) Xue-qin Gao et al.   Food and Bioprocess Technology

Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures

(2015) Xingyun Peng et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein

(2014) Nannan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acid-induced formation of soy protein gels in the presence of NaCl

(2014) Stefan Schuldt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of Whey Protein Soluble Aggregates for Thermal Stability-A Hypothesis Paper

(2013) Kelsey N. Ryan et al.   JOURNAL OF FOOD SCIENCE

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan 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

Tabletted soy protein cold-set hydrogels as carriers of nutraceutical substances

(2009) Anne Maltais et al.   FOOD HYDROCOLLOIDS

Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels

(2008) Xin Gu et al.   FOOD HYDROCOLLOIDS

Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

(2008) Xianghong Li et al.   FOOD HYDROCOLLOIDS

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

(2008) Ladan Rabiey et al.   FOOD HYDROCOLLOIDS

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

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