Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels

1994 ◽  
Vol 8 (1) ◽  
pp. 1-8 ◽  
Author(s):  
M. Nonaka ◽  
S. Toiguchi ◽  
H. Sakamoto ◽  
H. Kawajiri ◽  
T. Soeda ◽  
...  
Keyword(s):  
Physical Properties ◽  
Soy Protein ◽  
Microbial Transglutaminase ◽  
Thermally Induced ◽  
Protein Gels

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 125-130 ◽  
Author(s):  
Chao Wu ◽  
Wuchao Ma ◽  
Yeming Chen ◽  
Willard Burton Navicha ◽  
Di Wu ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Soy Protein ◽  
Water Holding Capacity ◽  
Protein Gels ◽  
And Storage ◽  
Water Holding

Release Behavior of Non-Network Proteins and Its Relationship to the Structure of Heat-Induced Soy Protein Gels

2015 ◽  
Vol 63 (16) ◽  
pp. 4211-4219 ◽  
Author(s):  
Chao Wu ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
Caimeng Zhang
Keyword(s):  
Soy Protein ◽  
Release Behavior ◽  
Protein Gels
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