Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 772 citations

Materials Science, Biopolymer Gel, Emulsion Gels +7

Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels

Mangang Wu, Youling L. Xiong, Jie Chen et al. · Journal of Food Science · 2009 · 258 citations

Tissue Engineering, Microstructural Properties, Biopolymer Gel +10

Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels

J.A. Lucey, P. A. Munro, Harjinder Singh · International Dairy Journal · 1999 · 235 citations

Food Colloid, Engineering, Mechanical Engineering +8

A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Food Research International · 1998 · 206 citations

Biopolymer Gel, Food Colloid, Bacterial Culture +7

Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

Lydia J. Campbell, Xin Gu, S J Dewar et al. · Food Hydrocolloids · 2008 · 146 citations

Food Chemistry, Soy Protein Isolate, Heat Treatment +11