Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

Effects of protein interactions on properties and microstructure of zein–gliadin composite films

(2013) Luping Gu et al.   JOURNAL OF FOOD ENGINEERING

A rheological characterisation of mashed potatoes enriched with soy protein isolate

(2011) María Dolores Alvarez et al.   FOOD CHEMISTRY

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

(2010) Nathalie Creusot et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microstructure–function relationships of heat-induced gels of porcine haemoglobin

(2008) P. Salvador et al.   FOOD HYDROCOLLOIDS

Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

(2008) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

(2007) A.M. Herrero et al.   FOOD CHEMISTRY

Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

(2007) Yongkang Luo et al.   FOOD HYDROCOLLOIDS

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