Results 291 to 300 of about 749,719 (313)

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

Comprehensive Reviews in Food Science and Food Safety, 2022
Xiaohui Lv, Xi Huang, Zahra Batool
exaly  

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
Jinqiu Wang, Qun Huang, Lei Cheng
exaly  

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Food Chemistry, 2020
Junguang Li, Yuntao Wang, Ke Li
exaly  

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

Carbohydrate Polymers, 2018
Mingyue Shen, Suchen Liu, Lian Jiang
exaly  

Mechanical, physicochemical and color properties of chitosan based-films as a function of Aloe vera gel incorporation

Carbohydrate Polymers, 2012
Mohammad Hossein Azizi
exaly  

Insight into the evolution of the elastic properties of calcium-silicate-hydrate (C-S-H) gel

Cement and Concrete Composites, 2019
Chuanlin Hu, Fazhou Wang, Yongjia He
exaly  

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

LWT - Food Science and Technology, 2015
Shumin Yi
exaly  

The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

Food Hydrocolloids, 2020
Hongjie Dai, Yuhao Zhang
exaly  

Optimization of adding konjac glucomannan to improve gel properties of low-quality surimi

Carbohydrate Polymers, 2013
Jianhua Liu, Yuting Ding
exaly  

Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

Food and Bioprocess Technology, 2020
Huabin Luo, Lu Lin, Dalun Xu
exaly