Lactiplantibacillus plantarum strains with proteolytic abilities showed diverse effects on casein gel formation during fermentation

Enhancing the functionality of food proteins by enzymatic modification

D. Panyam, Arun Kilara · Trends in Food Science & Technology · 1996 · 520 citations

Food Chemistry, Biochemistry, Natural Sciences +5

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Phuong T. M. Nguyen, Olena Kravchuk, Bhesh Bhandari et al. · Food Hydrocolloids · 2017 · 338 citations

Nutrition, Sensory Perception, Food Engineering +6

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

Xin-Sheng Qin, Shuizhong Luo, Jing Cai et al. · Ultrasonics Sonochemistry · 2016 · 199 citations

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

Minmin Ai, Ting Tang, Ledan Zhou et al. · Food Hydrocolloids · 2018 · 187 citations

Emulsifying Capacity, Biomanufacturing, Structure Characteristics +9

Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Arno C. Alting, R.J. Hamer, Cornelus G. de Kruif et al. · Food Hydrocolloids · 2003 · 159 citations · Full text

Food Colloid, Engineering, Thiol Groups +5