Results 281 to 290 of about 9,677,695 (341)

Improvement of oxidized myofibrillar protein gel properties by black rice extract. [PDF]

Food Chem X
Wang H, Kay M, Zhang D, Chen G, Li X.
europepmc   +1 more source

The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions. [PDF]

Foods
Lv Y, Wang X, Hao R, Zhang X, Xu X, Li S, Dong X, Pan J.   +7 more
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Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking. [PDF]

Curr Res Food Sci
Zhang A, Ma J, Long P, Zheng Y, Zhang Y.
europepmc   +1 more source

Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein-Pea Protein Complex: Physicochemical and Gel Properties. [PDF]

Gels
Li Y, Wang C, Hu N, Zhao Y, Wu Y, Liu J, Zhao Y.   +6 more
europepmc   +1 more source

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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
Peijun Liang, Simin Chen, Xiang Fang, Jianfeng Wu   +3 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

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

Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl.

The Journal of the Science of Food and Agriculture, 2022
BACKGROUND Soy protein isolate (SPI) is widely used as an alternative to animal-based protein, and its gelling property is essential for producing plant protein-based foods. Insoluble dietary fiber has been used to improve the properties of protein gels.
Yuanqi Lv, Jing Wang, Lilan Xu, Ting-Cheng Tang, Yujie Su, Luping Gu, Cuihua Chang, M. Zhang, Yan-jun Yang, Junhua Li   +9 more
semanticscholar   +1 more source

Viscoelastic Properties of Particle Gels

Journal of Colloid and Interface Science, 1999
The effect of strength of attraction and volume fraction on the mechanical properties of alumina particle networks were investigated. Alumina particle gels were formed reversibly and in situ in the rheometer by cooling alumina particle suspensions with adsorbed poly(12-hydroxy stearic acid) suspended in a marginal solvent, hexanol.
, Yanez, , Laarz, , Bergström
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