| 1 |
Structure–rheology characterization of whey‑less Feta cheese containing milk protein concentrate/soy protein isolate
Khiabanian NO, Motamedzadegan A, Raisi SN, Alimi M
Korea-Australia Rheology Journal, 34(1), 35, 2022 |
| 2 |
Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (-)-epigallocatechin-3-gallate
Yan SZ, Xu JW, Zhang XY, Xie FY, Zhang S, Jiang LZ, Qi BK, Li Y
Process Biochemistry, 101, 190, 2021 |
| 3 |
Gastrointestinal survival and potential bioactivities of Lactobacillus curieae CCTCC M2011381 in the fermentation of plant food
Liu YF, Zhang YJ, Ro KS, Li HL, Wang LX, Xie JL, Wei DZ
Process Biochemistry, 88, 222, 2020 |
| 4 |
Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium
Wang XF, Luo KY, Liu ST, Adhikari B, Chen J
Journal of Food Engineering, 244, 32, 2019 |
| 5 |
Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
Chen JW, Mu TH, Goffin D, Blecker C, Richard G, Richel A, Haubruge E
Journal of Food Engineering, 261, 76, 2019 |
| 6 |
Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion
Luo KY, Liu ST, Miao S, Adhikari B, Wang XF, Chen J
Journal of Food Engineering, 263, 280, 2019 |
| 7 |
Effect of different homogenization pressure on soy protein isolate-vitamin D-3 complex
Zhang AQ, Chen S, Wang YY, Zhou GW, Wang L, Wang XB, Xu N
Process Biochemistry, 87, 145, 2019 |
| 8 |
Construction of highly biocompatible hydroxyethyl cellulose/soy protein isolate composite sponges for tissue engineering
Zhao YT, He M, Jin HF, Zhao L, Du QY, Deng HB, Tian WQ, Li YP, Lv XP, Chen Y
Chemical Engineering Journal, 341, 402, 2018 |
| 9 |
Preparation and characterization of epoxy-crosslinked soy protein adhesive
Hao X, Fan DB
Journal of Adhesion Science and Technology, 32(24), 2682, 2018 |
| 10 |
Effect of high speed shear on the non-linear rheological properties of SPI/&&IT-carrageenan hybrid dispersion and fractal analysis
Bi CH, Li LT, Zhu YD, Liu YD, Wu M, Li G, Huang ZG
Journal of Food Engineering, 218, 80, 2018 |
