相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Rheological behavior of nanocellulose gels at various calcium chloride concentrations
Rui-jing Qu et al.
CARBOHYDRATE POLYMERS (2021)
Preparation and characterization of okara nanocellulose fabricated using sonication or high-pressure homogenization treatments
Changling Wu et al.
CARBOHYDRATE POLYMERS (2021)
Structure and acid-induced gelation properties of soy protein isolate-maltodextrin glycation conjugates with ultrasonic pretreatment
Chengbin Zhao et al.
FOOD HYDROCOLLOIDS (2021)
The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate
Outi Nivala et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating
Yangling Wan et al.
FOOD HYDROCOLLOIDS (2021)
Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins
Gonzalo Velazquez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species
Johannes Magpusao et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)
Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion
Chong-Hao Bi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins
Xingfei Li et al.
FOOD HYDROCOLLOIDS (2020)
Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel
Chong-hao Bi et al.
JOURNAL OF FOOD ENGINEERING (2020)
Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate
Ruijie Shi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel
Yaru Liang et al.
Food Structure-Netherlands (2020)
A novel critical point for isotropic gel in rheological-fractal model
Chong-hao Bi et al.
JOURNAL OF FOOD ENGINEERING (2019)
Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels
Yu Cheng et al.
FOOD HYDROCOLLOIDS (2019)
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)
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
Xufeng Wang et al.
FOOD CHEMISTRY (2018)
Rheological properties and microstructure of soy protein isolate/κ-carrageenan gels under high-speed shear treatment
Chong-hao Bi et al.
JOURNAL OF FOOD ENGINEERING (2018)
High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment
Hyunah Lee et al.
JOURNAL OF FOOD ENGINEERING (2018)
Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate
Shanshan Jiang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
Xufeng Wang et al.
FOOD CHEMISTRY (2017)
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
Gamze Yazar et al.
JOURNAL OF CEREAL SCIENCE (2017)
Effect of LBG on the gel properties of acid-induced SPI gels
Chong-hao Bi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels
H. M. Moreno et al.
FOOD HYDROCOLLOIDS (2015)
Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels
Yuan-Yuan Chang et al.
CARBOHYDRATE POLYMERS (2014)
Milk protein-gum tragacanth mixed gels: Effect of heat-treatment sequence
Masoud Hatami et al.
CARBOHYDRATE POLYMERS (2014)
Large amplitude oscillatory shear and uniaxial extensional rheology of blends from linear and long-chain branched polyethylene and polypropylene
Deepak Ahirwal et al.
JOURNAL OF RHEOLOGY (2014)
Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
Lydia J. Campbell et al.
FOOD HYDROCOLLOIDS (2009)
New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear
Randy H. Ewoldt et al.
JOURNAL OF RHEOLOGY (2008)
Effects of particle softness on the rheology and yielding of colloidal glasses
Arnaud Le Grand et al.
RHEOLOGICA ACTA (2008)
Fourier-transform rheology under medium amplitude oscillatory shear for linear and branched polymer melts
Kyu Hyun et al.
JOURNAL OF RHEOLOGY (2007)
Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties
Suvendu Bhattacharya et al.
JOURNAL OF FOOD ENGINEERING (2007)
分享论文
