Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method

Gel Property of Soy Protein Emulsion Gel: Impact of Combined Microwave Pretreatment and Covalent Binding of Polyphenols by Alkaline Method

This study investigated the effects of microwave modification, alkali polyphenol (ferulic acid) covalently combined modification, and microwave-alkali polyphenol covalently combined modification on the gel properties of soy protein emulsions. The results showed that the properties of soy protein emu...

Full description

Bibliographic Details
Main Authors:	Jing Xu, Fei Teng, Baiqi Wang, Xinxuan Ruan, Yifan Ma, Dingyuan Zhang, Yan Zhang, Zhijun Fan, Hua Jin
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Series:	Molecules
Subjects:	microwave modification alkali polyphenol covalently combined modification combined modification emulsion gels gel properties
Online Access:	https://www.mdpi.com/1420-3049/27/11/3458

Similar Items

Effect of Covalent Conjugation with Polyphenols by Free Radical Method on Gel Properties of Soybean Protein-Stabilized Emulsion
by: MENG Ganlu, CHU Yunan, WU Yi, WANG Jubing, JIN Hua, XU Jing
Published: (2024-01-01)

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
by: Yuan Xu, et al.
Published: (2023-07-01)

Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
by: Ivana M. Geremias-Andrade, et al.
Published: (2016-08-01)

Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions
by: Ye Zi, et al.
Published: (2022-12-01)

Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein
by: Zhaodong Hu, et al.
Published: (2023-05-01)

An in situ surface modification method of ultra-high molecular weight polyethylene fiber on the basis of dry gel-spinning technique
by: Meng Zhu, et al.
Published: (2021-01-01)

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil
by: Ana M. Herrero, et al.
Published: (2021-04-01)

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology
by: Gabriela Itziar Saavedra Isusi, et al.
Published: (2022-01-01)

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
by: Hui Xue, et al.
Published: (2022-09-01)

Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants
by: Shaobing Zhang, et al.
Published: (2022-01-01)

Stability, Stimuli‐Responsiveness, and Versatile Sorption Properties of a Dynamic Covalent Acylhydrazone Gel
by: Haobin Fang, et al.
Published: (2019-02-01)

Study on microcrystalline cellulose/chitosan blend foam gel material
by: Zhao Hongkai, et al.
Published: (2020-12-01)

Investigation of Gel Properties of Novel Cryo-Clay-Silica Polymer Networks
by: Patrik Berg, et al.
Published: (2020-03-01)

Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles
by: Chong-hao Bi, et al.
Published: (2021-12-01)

Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability
by: Gerui Ren, et al.
Published: (2022-11-01)

Turbulence-induced formation of emulsion gels
by: Wu Li, et al.
Published: (2021-12-01)

Effect of Amylose Content on Stability of Maize Starch-Tea Polyphenol Emulsion Gels
by: WANG Ran
Published: (2024-03-01)

Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein
by: Dianbo Zhao, et al.
Published: (2023-07-01)

Improving the Size Distribution of Polymeric Oblates Fabricated by the Emulsion-in-Gel Deformation Method
by: Giselle Vite, et al.
Published: (2023-07-01)

Research Progress on Preparation and Modification of Sodium Alginate-based Gel Spheres and Its Application in Food Packaging
by: Xiaoye YANG, et al.
Published: (2023-12-01)

Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase
by: Rassoul Mozafarpour, et al.
Published: (2023-01-01)

Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction
by: Gaolin Li, et al.
Published: (2024-02-01)

Effect of κ-Carrageenan on the Microstructure and Properties of Beeswax-Based Emulsion Gels
by: SUN Yahui, HAN Lijuan, SU Lingzhi, CHANG Mengdi, ZHANG Shiqi, ZHAO Zhouqiao, HE Junbo, QI Yutang, ZHAO Lei
Published: (2023-06-01)

Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis
by: Kaiyuan Su, et al.
Published: (2023-08-01)

Effect of UV Irradiation of Pre-Gel Solutions on the Formation of Collagen Gel Tubes
by: Yu Ishibashi, et al.
Published: (2023-06-01)

Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
by: Zhong-Qing Jiang, et al.
Published: (2020-06-01)

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
by: Canice Chun-Yin Yiu, et al.
Published: (2023-04-01)

Study of Salidroside and Its Inflammation Targeting Emulsion Gel for Wound Repair
by: Xiaojie Wang, et al.
Published: (2023-06-01)

Novel Gels: An Emerging Approach for Delivering of Therapeutic Molecules and Recent Trends
by: Trideva K. Sastri, et al.
Published: (2022-05-01)

Application of Emulsion Gels as Fat Substitutes in Meat Products
by: Yuqing Ren, et al.
Published: (2022-06-01)

Nanocellulose-stabilized Pickering emulsions and their applications
by: Shuji Fujisawa, et al.
Published: (2017-12-01)

Research Progress on Modification and Application of Pea Protein in Food Field
by: Hang ZHOU, et al.
Published: (2023-03-01)

Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier
by: Minghao Zhang, et al.
Published: (2022-02-01)

Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties
by: Tian Gao, et al.
Published: (2024-06-01)

Ge modified by metal–organic segments as anodes for Ge-air batteries with an alkaline gel polymer electrolyte
by: Yuhang Zhang, et al.
Published: (2023-08-01)

Synthesis and Characterization of Hydrophobic Silica Aerogel by Two Step(Acid-Base) Sol-Gel Process
by: A. Tadjarodi, et al.
Published: (2013-06-01)

Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking
by: Yanli Zhao, et al.
Published: (2021-09-01)

Effect of Protein Heat Treatment on Properties of Mung Bean Protein-High Acyl-Gellan Emulsion Gel
by: Yintu NA, et al.
Published: (2022-03-01)

Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions
by: Yi Liao, et al.
Published: (2022-12-01)

Optimal combination of electrodes and conductive gels for brain electrical impedance tomography
by: Lin Yang, et al.
Published: (2018-12-01)