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Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood

Journal of food science, 2024-01, Vol.89 (1), p.450-459

2024

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Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

Journal of the science of food and agriculture, 2021-03, Vol.101 (5), p.2108-2116

2021

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Effects of rare sugar d‐allulose on heat‐induced gelation of surimi prepared from marine fish

Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.5014-5020

2017

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Dissolution of whey protein concentrate gels in alkali

AIChE journal, 2006-02, Vol.52 (2), p.792-803

2006

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Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase‐mediated porcine myofibrillar protein gels at various salt concentrations

International journal of food science & technology, 2014-09, Vol.49 (9), p.2023-2029

2014

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The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

Food hydrocolloids, 2018-09, Vol.82, p.268-277

2018

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Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Food hydrocolloids, 2020-09, Vol.106, p.105873, Article 105873

2020

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Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems

Food research international, 2023-03, Vol.165, p.112538-112538, Article 112538

2023

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Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions

Food science & technology, 2021-09, Vol.149, p.111871, Article 111871

2021

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The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat‐induced soy protein gels as affected by heating time and temperature

International journal of food science & technology, 2019-01, Vol.54 (1), p.231-239

2019

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Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein

Journal of texture studies, 2014-06, Vol.45 (3), p.195-205

2014

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Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii)

Food science & technology, 2022-02, Vol.156, p.113020, Article 113020

2022

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IMP improves water‐holding capacity, physical and sensory properties of heat‐induced gels from porcine meat

Animal science journal, 2014-05, Vol.85 (5), p.595-601

2014

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Dual role (promotion and inhibition) of transglutaminase in mediating myoﬁbrillar protein gelation under malondialdehyde-induced oxidative stress

Food chemistry, 2021-08, Vol.353, p.129453-129453, Article 129453

2021

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Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2

Food chemistry, 2020-03, Vol.309, p.125614-125614, Article 125614

2020

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Unlocking the gelling potential of oat protein: Synergistic effects of sonication and disulfide cleavage

Food hydrocolloids, 2024-10, Vol.155, p.110241, Article 110241

2024

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Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties

Food hydrocolloids, 2021-12, Vol.121, p.107003, Article 107003

2021

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Gelation properties and molecular dynamics simulation of thermally induced large yellow croaker (Pseudosciaena crocea) roe protein isolate gels

Food science & technology, 2023-11, Vol.189, p.115393, Article 115393

2023

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Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

Food hydrocolloids, 2020-12, Vol.109, p.106095, Article 106095

2020

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Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels

Food science & technology, 2021-09, Vol.149, p.111891, Article 111891

2021

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Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study

Food research international, 2023-01, Vol.163, p.112134-112134, Article 112134

2023

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Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system

Food science & technology, 2020-12, Vol.134, p.110270, Article 110270

2020

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The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate

Food chemistry, 2021-03, Vol.340, p.127817-127817, Article 127817

2021

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Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing

Food science & technology, 2023-12, Vol.190, p.115579, Article 115579

2023

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Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels

International journal of biological macromolecules, 2020-11, Vol.163, p.87-95

2020

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Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood

Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

Effects of rare sugar d‐allulose on heat‐induced gelation of surimi prepared from marine fish

Dissolution of whey protein concentrate gels in alkali

Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase‐mediated porcine myofibrillar protein gels at various salt concentrations

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems

Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions

The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat‐induced soy protein gels as affected by heating time and temperature

Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein

Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii)

IMP improves water‐holding capacity, physical and sensory properties of heat‐induced gels from porcine meat

Dual role (promotion and inhibition) of transglutaminase in mediating myoﬁbrillar protein gelation under malondialdehyde-induced oxidative stress

Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2

Unlocking the gelling potential of oat protein: Synergistic effects of sonication and disulfide cleavage

Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties

Gelation properties and molecular dynamics simulation of thermally induced large yellow croaker (Pseudosciaena crocea) roe protein isolate gels

Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels

Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study

Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system

The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate

Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing

Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels

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