Results 171 to 180 of about 11,607,698 (257)

Recent advance in modification strategies and applications of soy protein gel properties.

Comprehensive Reviews in Food Science and Food Safety, 2023
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein
Pei-Rong Liang, Simin Chen, Xiang Fang, Jianfeng Wu   +3 more
semanticscholar   +1 more source

Mechanism behind the deterioration in gel properties of collagen gel induced by high-temperature treatments: A molecular perspective.

Food Research International, 2023
This study aims to elucidate the mechanism behind the deterioration in the gel properties of collagen gel resulting from high-temperature treatment.
Cheng Tang, Yujuan Xu, Kai Zhou, Yong Xie, Yunhao Ma, Cong Li, Feiran Xu, Hui Zhou, Baocai Xu   +8 more
semanticscholar   +1 more source

Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu.

Food Chemistry, 2023
Arabinoxylan (AX) can form stable covalent bonds with protein to improve gel properties. We aimed to prepare a conjugate between soymilk protein (SMP) and AX by peroxidase, followed by the addition of transglutaminase (TG) to prepare tofu gels.
Yue Gao, Peng Nie, Xuefei Yang, Zhigang Ma, Shizhou Du, Zhiping Huang, Shaotong Jiang, Zhi Zheng   +7 more
semanticscholar   +1 more source

Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation.

Food Chemistry, 2022
Improving the characteristics of low salt proteins is the key to the gel properties of low-salt meat products which are demanded by people nowadays. The present study focused on the effects of KGM concentrations on the changes in structure and gelling ...
Yongfang Gao, Can Luo, Junyao Zhang, Huijuan Wei, L. Zan, Jie Zhu   +5 more
semanticscholar   +1 more source

Modification methods and applications of egg protein gel properties: A review.

Comprehensive Reviews in Food Science and Food Safety, 2022
Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense
Xiaohui Lv, Xi Huang, Bin Ma, Yue Chen, Z. Batool, Xing-Zheng Fu, Yongguo Jin   +6 more
semanticscholar   +1 more source

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter.

Food Chemistry, 2022
This work investigated the effects of oil-modified crosslinked starch (Oil-CTS) as a fat replacer on the gel properties, water distribution, microstructures, and fatty acid composition of pork meat batter. Results showed that the replacement of pork back
Xiaoyun Zhao, R. Guo, Xuxu Li, Xiaofen Wang, Lingjun Zeng, Xingu Wen, Qixing Huang   +6 more
semanticscholar   +1 more source

Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods.

Meat Science, 2021
The influence of different addition forms of κ-carrageenan, including powder, pre-suspended in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were investigated. Compared with the control group, each addition form of
Chuanai Cao, Yangyang Feng, B. Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu   +7 more
semanticscholar   +1 more source

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties.

Food Chemistry, 2022
The glycosylation of egg white proteins (EWP) with maltodextrin (MD) was investigated by monitoring their gel properties and protein structure. The improved gel properties of glycosylated EWP (GEWP) were confirmed by the increase in gel hardness, gel ...
Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yulin Xiao, Huajiang Zhang, Yujie Chi, Yuan Chi   +6 more
semanticscholar   +1 more source

Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives

Critical reviews in food science and nutrition, 2021
Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic ...
Abdul Razak Monto, Mengzhe Li, Xin Wang, Ganesha Yanuar Arief Wijaya, Tong Shi, Zhiyu Xiong, Li Yuan, Wengang Jin, Jianrong Li, Ruichang Gao   +9 more
semanticscholar   +1 more source

Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation.

Food Chemistry, 2022
The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure and flavor adsorption capacity of fish myosin at different NaCl concentrations were investigated in this study. The incorporation of YG significantly improved the
Yongxia Xu, Yanan Lv, Yiming Yin, Honglei Zhao, Xuepeng Li, Shumin Yi, Jianrong Li   +6 more
semanticscholar   +1 more source