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Cold-set gelation of high pressure-treated soybean proteins
(Elsevier, 2013-08)
The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybean protein isolate ...
Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process
(SpringerNew YorkEUA, 2009)
The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins
(Elsevier Sci LtdOxfordInglaterra, 2008)
Heat treatments of defatted soy flour: impact on protein structure, aggregation, and cold-set gelation properties
(Elsevier, 2019-10)
This study reveals that mild heat treatments of defatted soy flour promote Maillard reaction and modify its protein techno-functional properties such as solubility, aggregation, and cold-set gelation. Glycation was promoted ...
The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum
(Elsevier Sci LtdOxfordInglaterra, 2011)
Cold-set whey protein-flaxseed gum gels induced by mono or divalent salt addition
(Elsevier Sci LtdOxfordInglaterra, 2011)
Cold-Set Whey Protein Gels with Addition of Polysaccharides
(SpringerNew YorkEUA, 2009)
Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation
(Springer, 2019-03)
The effects of thermal treatment (TT) and high hydrostatic pressure treatment (HHPT) on calcium-added soybean protein 1% (w/w) aqueous dispersions at pH 7.0 were compared. High hydrostatic pressure, but not thermal treatment, ...
Acid gelation of native and heat-denatured soy proteins and locust bean gum
(Wiley-blackwellHobokenEUA, 2013)