Related references
Note: Only part of the references are listed.Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu
Yan-guo Shi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis
Yang Li et al.
FOOD HYDROCOLLOIDS (2019)
Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate
S. Valdez-Hurtado et al.
FOOD BIOSCIENCE (2019)
Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products
Agustin Gonzalez et al.
FOOD HYDROCOLLOIDS (2019)
Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel
Ikram Ullah et al.
FOOD HYDROCOLLOIDS (2019)
Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)
Li Zheng et al.
APPLIED SCIENCES-BASEL (2019)
Evaluation of Biophysical Interaction between Newly Synthesized Pyrazoline Pyridazine Derivative and Bovine Serum Albumin by Spectroscopic and Molecular Docking Studies
Abdulrahman A. Al-Mehizia et al.
JOURNAL OF SPECTROSCOPY (2019)
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
Francisco J. Marti-Quijal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Protein
Malcolm Watford et al.
ADVANCES IN NUTRITION (2018)
Characterizing the binding interactions of PFOA and PFOS with catalase at the molecular level
Mengchen Xu et al.
CHEMOSPHERE (2018)
Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type
Xufeng Wang et al.
FOOD BIOPHYSICS (2018)
Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating
Haili Niu et al.
FOOD CHEMISTRY (2018)
An acidic heteropolysaccharide from Mesona chinensis: Rheological properties, gelling behavior and texture characteristics
Lihua Lin et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Protein content and amino acid composition of commercially available plant-based protein isolates
Stefan H. M. Gorissen et al.
AMINO ACIDS (2018)
Effect of electrochemical modification on the structural characteristics and emulsion storage stability of soy protein isolate
Dianyu Yu et al.
PROCESS BIOCHEMISTRY (2018)
Research progress in tofu processing: From raw materials to processing conditions
Qing Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating
Haili Niu et al.
FOOD HYDROCOLLOIDS (2017)
Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH
Baokun Qi et al.
FOOD RESEARCH INTERNATIONAL (2017)
Freezing-induced proton dynamics in tofu evaluated by low-field nuclear magnetic resonance
Yong Li et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Production of hydrophobic amino acids from biobased resources: wheat gluten and rubber seed proteins
Widyarani et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Gel properties of SPI modified by enzymatic cross-linking during frozen storage
Zhenjia Chen et al.
FOOD HYDROCOLLOIDS (2016)
Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment
Lili Zhang et al.
JOURNAL OF FOOD ENGINEERING (2016)
Principal component analysis: a review and recent developments
Ian T. Jolliffe et al.
PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES (2016)
On the purported backbone fluorescence in protein three-dimensional fluorescence spectra
Annalisa Bortolotti et al.
RSC ADVANCES (2016)
Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
Xue-qin Gao et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
Li Cheng Sow et al.
FOOD HYDROCOLLOIDS (2015)
Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance
Teng Li et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Physicochemical properties of soya bean protein gel prepared by microbial transglutaminase in the presence of okara
Wang Yan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels
Yujie Su et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Characterization of eating difficulty by sensory evaluation of hydrocolloid gels
Fumiyo Hayakawa et al.
FOOD HYDROCOLLOIDS (2014)
Soy proteins: A review on composition, aggregation and emulsification
K. Nishinari et al.
FOOD HYDROCOLLOIDS (2014)
Water Distribution in Tofu and Application of T2 Relaxation Measurements in Determination of Tofu's Water-Holding Capacity
Teng Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment
Zhongjiang Wang et al.
JOURNAL OF CHEMISTRY (2014)
Application of Low-Field NMR to Analyze Water Characteristics and Predict Unfrozen Water in Blanched Sweet Corn
Xiaolong Shao et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Ultra high pressure homogenized soy flour for tofu making
Hsiao-Hui Liu et al.
FOOD HYDROCOLLOIDS (2013)
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Hao Hu et al.
FOOD HYDROCOLLOIDS (2013)
Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase
Jiang Jiang et al.
MEAT SCIENCE (2013)
Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate
Yan Yan Liu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Jun-Hua Shao et al.
FOOD RESEARCH INTERNATIONAL (2011)
Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions
Jun-Feng Su et al.
CARBOHYDRATE POLYMERS (2010)
Complex of nicosulfuron with human serum albumin: A biophysical study
Fei Ding et al.
JOURNAL OF MOLECULAR STRUCTURE (2010)
A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE
Fa-Jui Tan et al.
JOURNAL OF TEXTURE STUDIES (2010)
A fluorimetric study of the interaction of CI Solvent Red 24 with haemoglobin
Hong-Mei Zhang et al.
DYES AND PIGMENTS (2009)
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics
K. W. Farag et al.
MEAT SCIENCE (2009)
Functional and edible uses of soy protein products
Preeti Singh et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics
A. M. Herrero et al.
FOOD CHEMISTRY (2008)
FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction
Xiaoyan Zhao et al.
FOOD HYDROCOLLOIDS (2008)
Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment
A. M. Herrero et al.
FOOD RESEARCH INTERNATIONAL (2008)
Formation and rheological properties of 'cold-set' tofu induced by microbial transglutaminase
Chuan-He Tang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase
Chuan-He Tang
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Food protein-based materials as nutraceutical delivery systems
LY Chen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Effect of soy protein subunit composition on tofu quality
V Poysa et al.
FOOD RESEARCH INTERNATIONAL (2006)
Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone
SL Tay et al.
JOURNAL OF FOOD SCIENCE (2004)
Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture
R Mujoo et al.
FOOD CHEMISTRY (2003)
Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
HC Wu et al.
FOOD RESEARCH INTERNATIONAL (2003)
A review of physical and chemical protein-gel induction
A Totosaus et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin
S Kallithraka et al.
FOOD CHEMISTRY (2001)
Mechanisms of tryptophan fluorescence shifts in proteins
JT Vivian et al.
BIOPHYSICAL JOURNAL (2001)
Fluorescence and excitation Escherichia coli RecA protein spectra analyzed separately for tyrosine and tryptophan residues
VV Isaev-Ivanov et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2000)
Share Paper
