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Cited by 112

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

Molina, Elena, Defaye, Aklile B, Ledward, Dave A·2002·Food Hydrocolloids
DOI 10.1016/s0268-005x(02)00028-0
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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.

Overview

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Crossref · 10.1016/s0268-005x(02)00028-0

Cites

39 of 39 references verified0 citation errors · 0 not checkable

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Citations

Cites

Research works printed but not linked: 4

  1. Biansheng, 1998, The effect of ultrahigh pressure on the gel properties of soybean milk, Food Fermentation Industries, 25, 10
  2. Catsimpoolas, 1990, Gelation phenomena of soybean globulins. I. Protein–protein interactions, Cereal Chemistry, 47, 559
  3. Cheftel, 1992, Effects of high hydrostatic pressure on food constituents: An overview, Vol. 224, 195
  4. Rogers, 1999, High pressure processing: Its time for action, Food Manufacture, 74, 34

Cited by

See all 112

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
DOI
10.1016/s0268-005x(02)00028-0
Cited by
112
References
39
Language
en
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

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Data sources

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.