Insight into the mechanism of heat-induced gelation improved by soybean protein isolate /bacterial cellulose co-assemblies: Spatial distribution and three-dimensional networks

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Jiang Jiang, Jie Chen, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2009 · 580 citations

Agriculture, Biochemistry, Food Science +16

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 399 citations

Agriculture, Biochemistry, Food Science +17

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

Xinbo Zhuang, Xiping Jiang, Hengyue Zhou et al. · Carbohydrate Polymers · 2019 · 207 citations

Agriculture, Biochemistry, Food Science +14

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes

Qian Liu, Rui Geng, Juyang Zhao et al. · Journal of Agricultural and Food Chemistry · 2015 · 158 citations

Life Sciences, Biochemistry, Food Science +17

A novel water-based process produces eco-friendly bio-adhesive made from green cross-linked soybean soluble polysaccharide and soy protein

Cheng Yuan, Ming-Song Chen, Jing Luo et al. · Carbohydrate Polymers · 2017 · 133 citations

Natural Sciences, Food Science, Materials Science +15