Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel-Reference-Cited by-同舟云学术

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Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel

Published:2021-04 Issue: Volume:28 Page:100169
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Liang Yaru,Teng Fei,He Mingyu,Jiang Lianzhou,Yu Jingwen,Wang Xibo,Li Yang,Wang Zhongjiang

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Heilongjiang Province Applied Technology Research and Development Technology Major Project

Da Yu Talent Program

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference57 articles.

1. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork;Bertram;Meat Science,2001

2. Freeze drying process_ real time model and optimization;Boss;Chemical Engineering and Processing,2004

3. The properties and the related protein behaviors of oil bodies in soymilk preparation;Chen;European Food Research and Technology,2014

4. Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment;Cui;Process Biochemistry,2020

5. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations;Datta;Journal of Food Engineering,2007

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2. Transglutaminase-crosslinked cold-set pea protein isolate gels modified by pH shifting: Properties, structure and formation mechanisms;Food Hydrocolloids;2024-09

3. Effect of freezing on physicochemical properties and microstructure of soy protein gels;LWT;2024-09

4. Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound;Ultrasonics Sonochemistry;2024-07

5. Preparation and characterization of pea protein isolate-egg white protein composite gels;Food Hydrocolloids;2024-03

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