Citations (26)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (1)
N. Narayan Prasad, M. Siddalingaswamy, T.
S. Srinivasan, K.
R. Viswanathan & K. Santhanam. (2003) Quality of Textured Soya Protein During Storage in Different Packaging Materials. International Journal of Food Properties 6:2, pages 291-309.
Read now
Read now
Articles from other publishers (25)
Jingjing Xu, Siyan Guo, Xingjiang Li, Shaotong Jiang, Xiyang Zhong & Zhi Zheng. (2021) Gel properties of transglutaminase‐induced soy protein isolate–polyphenol complex: influence of epigallocatechin‐3‐gallate. Journal of the Science of Food and Agriculture 101:9, pages 3870-3879.
Crossref
Crossref
Li Zheng, ZhongJiang Wang, Yang Kong, ZhaoLei Ma, ChangLing Wu, Joe M. Regenstein, Fei Teng & Yang Li. (2021) Different commercial soy protein isolates and the characteristics of Chiba tofu. Food Hydrocolloids 110, pages 106115.
Crossref
Crossref
Mark D. Pickard, Renan S. da Silva Lima & Fereidoon Shahidi. 2005. Bailey's Industrial Oil and Fat Products. Bailey's Industrial Oil and Fat Products
1
27
.
Xufeng Wang, Kaiyun Luo, Shutao Liu, Benu Adhikari & Jie Chen. (2019) Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium. Journal of Food Engineering 244, pages 32-39.
Crossref
Crossref
Xufeng Wang, Kaiyun Luo, Shutao Liu, Maomao Zeng, Benu Adhikari, Zhiyong He & Jie Chen. (2018) Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type. Food Biophysics 13:3, pages 324-332.
Crossref
Crossref
Xufeng Wang, Maomao Zeng, Fang Qin, Benu Adhikari, Zhiyong He & Jie Chen. (2018) Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation. Food Chemistry 242, pages 459-465.
Crossref
Crossref
Xufeng Wang, Zhiyong He, Maomao Zeng, Fang Qin, Benu Adhikari & Jie Chen. (2017) Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4. Food Chemistry 221, pages 130-138.
Crossref
Crossref
Xinguang Qin, Gang Liu, Wenjie Zheng, Jingren He, Zhenzhou Zhu & Olusola Lamikanra. (2016) Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity. RSC Advances 6:48, pages 41785-41792.
Crossref
Crossref
Aline Andressa Rigo, Alice Maria Dahmer, Clarice Steffens, Juliana Steffens & Mercedes Concórdia Carrão-Panizzi. (2015) Characterization of Soybean Cultivars Genetically Improved for Human Consumption. ETP International Journal of Food Engineering 1:1.
Crossref
Crossref
O.J. Ikegwu, P.E. Okechukwu, E.O. Ekumankama, P.A. Okorie & M.O. Odo. (2013) Modelling the Effect of Toasting Time on the Functional Properties of Brachystegia eurycoma Flour. Nigerian Food Journal 31:1, pages 108-114.
Crossref
Crossref
Tao Zhang, Bo Jiang & Zhang Wang. (2007) Gelation properties of chickpea protein isolates. Food Hydrocolloids 21:2, pages 280-286.
Crossref
Crossref
M. Y. Cordero-de-los-Santos, J. A. Osuna-Castro, A. Borodanenko & O. Paredes-López. (2016) Physicochemical and Functional Characterisation of Amaranth (Amaranthus hypochondriacus) Protein Isolates Obtained by Isoelectric Precipitation and Micellisation. Revista de Agaroquimica y Tecnologia de Alimentos 11:4, pages 269-280.
Crossref
Crossref
M. D. Pickard. 2005. Bailey's Industrial Oil and Fat Products. Bailey's Industrial Oil and Fat Products.
G Debry. 2003. Dietary Proteins and Atherosclerosis. Dietary Proteins and Atherosclerosis.
Keiko FUJII & Miwako SATO. (2001) Effect of Salts on Solution Properties of Silk Fibroin Regenerated再生絹フィブロインの溶液物性に及ぼす塩の影響. Japan Journal of Food Engineering 2:1, pages 35-40.
Crossref
Crossref
M.O. Iwe, D.J. van Zuilichem, P.O. Ngoddy & Wim Lammers. (2001) Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours. LWT - Food Science and Technology 34:2, pages 71-75.
Crossref
Crossref
Sin-Huei Wang, Geraldo Gon?alves Borges, Lair Chaves Cabral & Fl?via Batista Araujo. (2001) Efeito da propor??o canjiquinha: soja na solubilidade, dispersibilidade e propriedades emulsificantes de mingaus desidratados. Pesquisa Agropecu?ria Brasileira 36:2, pages 357-362.
Crossref
Crossref
Henning Klostermeyer, Horst Schmandke, Carl J. Soeder, Wolfgang Schreiber, Jörg Oehlenschläger, Siegfried Scholtyssek, Margarete Kobald, Andreas Sander, Eberhard Eilers & Edith von Kries. 2000. Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's Encyclopedia of Industrial Chemistry.
G. Doxastakis. 2000. Novel Macromolecules in Food Systems. Novel Macromolecules in Food Systems
7
38
.
M.A. Paleari, G. Beretta, P Grimaldi & F. Vaini. (1999) FARMED WHITE STURGEON: MUSCLE TISSUE AND TOTAL FATTY ACIDS COMPOSITION IN TWO DIFFERENT SIZES. Journal of Applied Ichthyology 15:4-5, pages 329-330.
Crossref
Crossref
Marı́a Cecilia Puppo & Marı́a Cristina Añón. (1999) Rheological properties of acidic soybean protein gels: Salt addition effect. Food Hydrocolloids 13:2, pages 167-176.
Crossref
Crossref
M. C. Puppo & M. C. Afñón. (2006) Soybean Protein Dispersions at Acid pH. Thermal and Rheological Properties. Journal of Food Science 64:1, pages 50-56.
Crossref
Crossref
Setareh Abtahi & Mahmoud Aminlari. (1997) Effect of Sodium Sulfite, Sodium Bisulfite, Cysteine, and pH on Protein Solubility and Sodium Dodecyl Sulfate−Polyacrylamide Gel Electrophoresis of Soybean Milk Base. Journal of Agricultural and Food Chemistry 45:12, pages 4768-4772.
Crossref
Crossref
W James Harper & M Mangino. 1996. Surface Activity of Proteins. Surface Activity of Proteins
285
322
.
J. Gueguen & P. Cerletti. 1994. New and Developing Sources of Food Proteins. New and Developing Sources of Food Proteins
145
193
.