Mechanism of xanthan gum in inhibiting aggregation in soy protein isolate gels after commercial Sterilization: Implications for texture-modified food for dysphagia

Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Julie A. Y. Cichero, Peter Lam, Catriona M. Steele et al. · Dysphagia · 2016 · 1.1K citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

Ziye Zhang, Yuling Yang, Peng Zhou et al. · Food Chemistry · 2016 · 452 citations

Life Sciences, Biochemistry, Biophysics +16

Microfluidization as a potential technique to modify surface properties of soy protein isolate

Lan Shen, Chuan‐He Tang · Food Research International · 2012 · 289 citations

Agriculture, Biotechnology, Food Science +14

Heat-Induced Gel Formation by Soy Proteins at Neutral pH

Jacoba M.S. Renkema, T. van Vliet · Journal of Agricultural and Food Chemistry · 2002 · 271 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Microcentrifuge‐Based Method for Measuring Water‐Holding of Protein Gels

Peter Kocher, E. Allen Foegeding · Journal of Food Science · 1993 · 224 citations

Engineering, Biochemistry, Biophysics +14