Structural Properties of Heat-Induced Soy Protein Gels As Affected by Ionic Strength and pH

1998 ◽  
Vol 46 (9) ◽  
pp. 3583-3589 ◽  
Author(s):  
María Cecilia Puppo ◽  
María Cristina Añón
Keyword(s):  
Ionic Strength ◽  
Structural Properties ◽  
Soy Protein ◽  
Protein Gels

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 125-130 ◽  
Author(s):  
Chao Wu ◽  
Wuchao Ma ◽  
Yeming Chen ◽  
Willard Burton Navicha ◽  
Di Wu ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Soy Protein ◽  
Water Holding Capacity ◽  
Protein Gels ◽  
And Storage ◽  
Water Holding

Release Behavior of Non-Network Proteins and Its Relationship to the Structure of Heat-Induced Soy Protein Gels

2015 ◽  
Vol 63 (16) ◽  
pp. 4211-4219 ◽  
Author(s):  
Chao Wu ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
Caimeng Zhang
Keyword(s):  
Soy Protein ◽  
Release Behavior ◽  
Protein Gels

The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions

2017 ◽  
Vol 8 (8) ◽  
pp. 2974-2981 ◽  
Author(s):  
Xue-Feng Zhu ◽  
Jie Zheng ◽  
Fu Liu ◽  
Chao-Ying Qiu ◽  
Wei-Feng Lin ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Soy Protein ◽  
Pickering Emulsions ◽  
Protein Aggregate ◽  
Freeze Thaw ◽  
Protein Nanoparticles

Soy protein nanoparticles as Pickering stabilizers can be induced by heating in the presence of NaCl. The Pickering emulsions with NaCl exhibited much better freeze-thaw stability than those without NaCl.

Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 193-199 ◽  
Author(s):  
Chao Wu ◽  
Willard Burton Navicha ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Protein Gels
Sign in / Sign up

Export Citation Format

Share Document