Related references
Note: Only part of the references are listed.Effects of protein interactions on properties and microstructure of zein-gliadin composite films
Luping Gu et al.
JOURNAL OF FOOD ENGINEERING (2013)
A rheological characterisation of mashed potatoes enriched with soy protein isolate
Maria Dolores Alvarez et al.
FOOD CHEMISTRY (2012)
Rheological properties of patatin gels compared with beta-lactoglobulin, ovalbumin, and glycinin
Nathalie Creusot et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Microstructure-function relationships of heat-induced gels of porcine haemoglobin
P. Salvador et al.
FOOD HYDROCOLLOIDS (2009)
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)
Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate
Yongkang Luo et al.
FOOD HYDROCOLLOIDS (2008)
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)
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)
Acid gelation of gellan: Effect of final pH and heat treatment conditions
F. Yamamoto et al.
CARBOHYDRATE POLYMERS (2007)
Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
F Badii et al.
FOOD HYDROCOLLOIDS (2006)
Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white
G Tabilo-Munizaga et al.
FOOD RESEARCH INTERNATIONAL (2004)
Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties
ZS Liu et al.
FOOD RESEARCH INTERNATIONAL (2004)
Gelation properties of soya and whey protein isolate mixtures
S Comfort et al.
FOOD HYDROCOLLOIDS (2002)
Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat
HS Gujral et al.
JOURNAL OF FOOD ENGINEERING (2002)
Heat-induced gel formation by soy proteins at neutral pH
JMS Renkema et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Structure-function relationships of soybean proteins revealed by using recombinant systems
S Utsumi et al.
ENZYME AND MICROBIAL TECHNOLOGY (2002)
Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization
M Britten et al.
FOOD HYDROCOLLOIDS (2001)
Improvement and modification of whey protein gel texture using polysaccharides
SL Turgeon et al.
FOOD HYDROCOLLOIDS (2001)
Globular protein gelation - theory and experiment
AH Clark et al.
FOOD HYDROCOLLOIDS (2001)
The effect of pH on heat denaturation and gel forming properties of soy proteins
JMS Renkema et al.
JOURNAL OF BIOTECHNOLOGY (2000)