Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates by Ruixuan Zhao, Xinshuo Liu, Wei Liu, Qiannan Liu, Liang Zhang, Honghai Hu

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Study of the Mechanical Properties of Gels Formulated with Pectin from Orange Peel by Nicolás Mauricio Bogdanoff, Camilo J. Orrabalis, Wilson Daniel Caicedo Chacon, Germán Ayala Valencia

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Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters by Yulong Zhang, Peng Wang, Xinglian Xu, Tianlan Xia, Zhen Li, Tianjiao Zhao

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Study on the gelling properties of egg white/surfactant system by different heating intensities by Jiwei Jiang, Xiaoxue Yang, Huiyong Wang, Yuan Chi, Yujie Chi

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Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba) by Chang Zhou, Ruoyan Liu, Di Zhao, Kai Shan, Weixin Ke, Chunbao Li

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Experimental study on the characteristics of fly ash colloid containing XG/HPMC to inhibit coal spontaneous combustion by Hui WANG, Xiaojun SU, Xixi LIU, Jian WANG, Jiamin ZHANG

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Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus by Yanyu Hu, Xu Chen, Xixi Cai, Yunfang Zheng, Shaoyun Wang

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Effect of low-intensity ultrasound-assisted washing on biochemical and gelling properties of surimi from yellowstripe scad by Sirima Sinthusamran, Jaksuma Pongsetkul, Nattaporn Rungchawala, Natthawadee Thongpiboon, Md. Anisur Rahman Mazumder, Saroat Rawdkuen, Samart Sai-Ut

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The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage by Eny Sri Widiastuti, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi

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Chemical and rheological characterization of arabinoxylan isolates from rye bran by Denisse Bender, Maximilian Schmatz, Senad Novalin, Renata Nemeth, Foteini Chrysanthopoulou, Sandor Tömösközi, Kitti Török, Regine Schoenlechner, Stefano D’Amico

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Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating by Xueli He, Yanan Lv, Xuepeng Li, Shumin Yi, Honglei Zhao, Jianrong Li, Yongxia Xu

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Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs by Jialei Wang, Ruipeng Ma, Baochang Li, Wanyue Zhang, Yuqian Huang, Qifei Wu, Bin Xu, Mohammed Obadi, Jun Sun

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Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis by Kaiyuan Su, Wanyi Sun, Zhang Li, Tao Huang, Qiaoming Lou, Shengnan Zhan

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The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels by Yajun Zhu, Yufeng Lu, Tao Ye, Shaotong Jiang, Lin Lin, Jianfeng Lu

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Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians) by Bing Liu, Yuan Wu, Qiu-yan Liang, Hong Zheng

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Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities by Xiangwei Zhu, Minglang Zhu, Diheng He, Xueyin Li, Liu Shi, Lan Wang, Jianteng Xu, Yi Zheng, Tao Yin

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Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species by Zheng Qian, Mengdie Yang, Xiao Chen, Qiping Zhan, Lei Zhong, Qiuhui Hu, Liyan Zhao

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Role of ε-Poly-lysine in mixed surimi gel: concentration, underlying mechanism, and application by Zhaorui Li, Guangcan Liang, Yungang Cao, Fang Yuan, Miaomiao Liu, Zelong Liu, Youling L. Xiong

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Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism by Qingling Wang, Chen Gu, Ranran Wei, Yi Luan, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu

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Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review by Yuan Xu, Liping Sun, Yongliang Zhuang, Ying Gu, Guiguang Cheng, Xuejing Fan, Yangyue Ding, Haotian Liu

Subjects: “…emulsifying and gelling properties…”
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