Related references
Note: Only part of the references are listed.Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking
Abdul Qayum et al.
FOOD HYDROCOLLOIDS (2021)
Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects
Noriko Miwa
ANALYTICAL BIOCHEMISTRY (2020)
High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion
Henan Zou et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
Xiuping Liang et al.
FOOD HYDROCOLLOIDS (2020)
Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment
Qiang Cui et al.
PROCESS BIOCHEMISTRY (2020)
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
Ahmed Taha et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication
Chaoting Wen et al.
ULTRASONICS SONOCHEMISTRY (2019)
A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions
Yalong Guo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes
Alejandro Martinez-Velasco et al.
ULTRASONICS SONOCHEMISTRY (2018)
Effects of transglutaminase on health properties of food products
Shabboo Amirdivani et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
Ahmed Taha et al.
ULTRASONICS SONOCHEMISTRY (2018)
Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu
Feng-Hong Cao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates
Zeyu Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size
Haibo Zhao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration
N. K. K. Kamizake et al.
FOOD CHEMISTRY (2016)
Effect of ultrasonic treatment on the rheological property and microstructure of tofu made from different soybean cultivars
Hsiao-Feng Lin et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment
Xin-Sheng Qin et al.
ULTRASONICS SONOCHEMISTRY (2016)
Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel
Peipei Zhang et al.
ULTRASONICS SONOCHEMISTRY (2016)
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
Hao Hu et al.
FOOD HYDROCOLLOIDS (2015)
Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation
Woo-kyoung Shin et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Soy proteins: A review on composition, aggregation and emulsification
K. Nishinari et al.
FOOD HYDROCOLLOIDS (2014)
Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi
Zhiwei Zhu et al.
JOURNAL OF FOOD ENGINEERING (2014)
Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment
Zhongjiang Wang et al.
JOURNAL OF CHEMISTRY (2014)
The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
Hao Hu 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)
Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments
Hao Hu et al.
ULTRASONICS SONOCHEMISTRY (2013)
Comparative study of high intensity ultrasound effects on food proteins functionality
C. Arzeni et al.
JOURNAL OF FOOD ENGINEERING (2012)
Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar
Yung-Ho Chang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate
Jayani Chandrapala et al.
ULTRASONICS SONOCHEMISTRY (2011)
Applications of ultrasound in food technology: Processing, preservation and extraction
Farid Chemat et al.
ULTRASONICS SONOCHEMISTRY (2011)
Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation
Ricardo N. Pereira et al.
BIOMACROMOLECULES (2010)
Characterization of water state and distribution in textured soybean protein using DSC and NMR
Feng Liang Chen et al.
JOURNAL OF FOOD ENGINEERING (2010)
Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
Lydia J. Campbell et al.
FOOD HYDROCOLLOIDS (2009)
Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein
Koo B. China et al.
FOOD RESEARCH INTERNATIONAL (2009)
Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties
Chuan-He Tang et al.
JOURNAL OF FOOD ENGINEERING (2009)
Physical properties of ultrasound treated soy proteins
Anet Rezek Jambrak et al.
JOURNAL OF FOOD ENGINEERING (2009)
Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk
Amir Malaki Nik et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation
Anne Maltais et al.
FOOD HYDROCOLLOIDS (2008)
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)
Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture
R Mujoo et al.
FOOD CHEMISTRY (2003)