The DOI matches its Crossref record; 39 of the 39 references it cites were found in a registry or an index.
Soy protein pressure-induced gels
Abstract
Textural properties and water holding capacity (WHC) of high-pressure (HP) induced gels were studied. At 20% protein concentration, soy protein isolate (SPI) and its major globulins: 7S and 11S, produced self-supporting gels at pressures in the range 300–700 MPa. HP-induced gels gave significant lower values of adhesiveness and hardness when compared to the heat-treated gels. The WHC is enhanced by HP in the gels of 7S, and in some cases of SPI. Differential scanning calorimetry and electrophoresis (SDS–PAGE and native-PAGE) showed evidence of denaturation and aggregation during the formation of the gels. These effects are more intense with increasing pressures.
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“Compared to heat-induced gelation, highpressure treatment promotes protein unfolding, exposing more hydrophobic groups and enhancing hydrophobic interactions, thereby improving its gelation capacity (Molina et al. 2002;He et al. 2014;Wang et al. 2019).”
From A Review of Gelation of Plant Proteins and Their Influencing Factors (2025) · cites this paper as Molina et al. 2002
Citations
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Molina, E., Papadopoulou, A., & Ledward, D. A. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00023-6 · Cited by 353
Self-citationHigh pressure processing of foods
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Research works printed but not linked: 4
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Cited by
Urbonaite, V., de Jongh, H. H. J., van der Linden, E., & Pouvreau, L. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.12.010 · Cited by 88
A Review of Gelation of Plant Proteins and Their Influencing Factors
Hui, D., Liang, W., Wang, R., Feng, X., & Tang, X. (2025) · Sustainable Food Proteins · doi:10.1002/sfp2.70037 · Cited by 12
Enzymolysis and homogenization of soybean protein isolate: Structure and gel properties
Teng, H., Fan, Z., Wang, D., Dong, J., Qian, W., Xing, Y., San, Y., Zheng, L., Wang, Z., Li, B., et al. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119150 · Cited by 1
Metadata
- Authors
- Molina, E., Defaye, A. B., & Ledward, D. A.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2002-11
- Volume
- 16
- Issue
- 6
- Pages
- 625-632
- ISSN
- 0268-005X
- Cited by
- 112
- References
- 39
- Language
- en
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
