Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate

Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

N.S. Cruz, Marta Capellas, A.J. Trujillo et al. · Food Research International · 2007 · 245 citations

Agriculture, Dairy Science, Food Science +12

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

Ikram Ullah, Yang Hu, Juan You et al. · Food Hydrocolloids · 2018 · 178 citations

Agriculture, Food Science, Nutritional Sciences +14

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

Zengwang Guo, Zhaoxian Huang, Yanan Guo et al. · Food Hydrocolloids · 2021 · 174 citations

Agriculture, Biochemistry, Food Science +14

Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins

Furkan Türker Sarıcaoğlu · International Journal of Biological Macromolecules · 2019 · 141 citations

Life Sciences, Biochemistry, Materials Science +13

Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

Chengbin Zhao, Zejun Chu, Yuxuan Mao et al. · Food Hydrocolloids · 2022 · 126 citations

Agriculture, Biochemistry, Food Science +16