ArticleFood science & nutrition2022
Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Physically Crosslinked Conductive Organic Gel with Excellent Elasticity and Environmental Stability.Gels (Basel, Switzerland) · 2026Article
- Physicochemical and Structural Characterization of Composite Gels of Commercial Hemp Seed Protein Concentrate and Hemp Seed Protein Hydrolysate.Gels (Basel, Switzerland) · 2026Article
- Impact of soybean genotype diversity on the structure and gelation properties of soy proteins.Food chemistry. Molecular sciences · 2026Article
- Article
- Effect of TGase Crosslinking on the Structure, Emulsification, and Gelling Properties of Soy Isolate Proteins.Foods (Basel, Switzerland) · 2025Article
- Promoting Effects of Different Organic Acids on the Formation of Transglutaminase-Induced Cross-Linked Soybean Protein Isolate Hydrogels.Foods (Basel, Switzerland) · 2025Article
- Dimethyl Sulfoxide and Sodium Chloride Modulate the Crystal Structure in PMIA to Enhance Dyeing Performance: Molecular Dynamics Simulation and Experimental Investigations.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Article
- Ultrasonic Treatment of Soybean Protein Isolate: Unveiling the Mechanisms for Gel Functional Improvement and Application in Chiba Tofu.ACS omega · 2024Article
- Effect of κ-carrageenan on the quality of crayfish surimi gels.Food chemistry: X · 2024Article
- Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel.Foods (Basel, Switzerland) · 2023Article
- Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu.Foods (Basel, Switzerland) · 2023Article
- The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives.Foods (Basel, Switzerland) · 2022Article
- Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Soybean protein isolate (SPI) is a high-quality plant protein that is primarily used to process various soybean products coagulated by transglutaminase (TGase). In this study, the degree of hydrolysis (DH), sulfhydryl content (SH), surface hydrophobicity (
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