Results 151 to 160 of about 11,607,698 (257)

Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils. [PDF]

Foods
Xu T, Su R, Yang B, Dai S, Wang J, Zhu W, Fang Q, Wang H, Jiang L.   +8 more
europepmc   +1 more source

Insight into the stabilization mechanism of rice protein amyloid fibrils modification on soy protein isolate gels: Gel properties, microstructure, and molecular conformation. [PDF]

Food Chem X
Ma J, Wang L, Pan D, Wang K, Huo J, Ma X, Lu B, Yu X, Xiao Z.   +8 more
europepmc   +1 more source

Exploring the <i>in vitro</i> protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties. [PDF]

J Anim Sci Technol
Kim S, Jo K, Jeong SK, Jeon H, Han S, Woo M, Choi YS, Jung S, Lee S.   +8 more
europepmc   +1 more source

Optimizing Bay Scallop (<i>Argopecten irradians</i>) Product Quality: Moderate Freezing as an Effective Strategy for Improving Adductor Muscle Gel Properties. [PDF]

Foods
Chang K, Lin Y, Huang S, Fan X, Ma Y, Li M, Zhao Q.   +6 more
europepmc   +1 more source

Impact of Eggshell-Derived Calcium Oxide on Protein Cross-Linking and Gel Properties of Giant Snakehead (<i>Channa micropeltes</i>) Surimi. [PDF]

Gels
Sanboonmee N, Bunlue K, Putkham A, Li H, Siriamornpun S.   +4 more
europepmc   +1 more source

Investigation of Geographical Differences of Arabinoxylan in Wheat Grain and Gel Properties of Arabinoxylan/Starch Complexes and In Vitro Digestion. [PDF]

Foods
Wu H, Zhou T, Ying R, Sun Y.
europepmc   +1 more source

Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions. [PDF]

Food Chem X
Ran J, Pang S, Li H, Zhao R, Zhang Y, Li Y, Yang M.   +6 more
europepmc   +1 more source

Mechanical Properties of Food Gels

Nihon Reoroji Gakkaishi(Journal of the Society of Rheology, Japan), 1984
openaire   +2 more sources

A comparative study on the PSE-like chicken breast meat protein isolate-sunflower oil emulsion stability, rheological properties and gel properties by different additions of l-Lysine. [PDF]

Food Chem X
Wang LM, Zhang YX, Yang Q, Li K, Ma WC, Bai YH.   +5 more
europepmc   +1 more source