Concepedia

Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake

Guijiang Liang, Wenpu Chen, Xiaomin Zhang, Maomao Zeng, Fang Qin, Zhiyong He, H. Douglas Goff, Jie Chen, Zhaojun Wang

Food Bioscience · 2024 · 16 citations · 45 references

DOI

Concepts

References

45

Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 641 citations

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The functional and nutritional aspects of hydrocolloids in foods

Juan-Mei Li, Shaoping Nie · Food Hydrocolloids · 2015 · 457 citations

, , +12

Interfaces: their role in foam and emulsion behaviour

Peter J. Wilde · Current Opinion in Colloid & Interface Science · 2000 · 424 citations

, , +12

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

Xiuping Liang, Cuicui Ma, Xiaojia Yan et al. · Food Hydrocolloids · 2019 · 324 citations

, , +16

The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates

Anupam Malhotra, John N. Coupland · Food Hydrocolloids · 2003 · 320 citations

, , +12