{"id":"https://openalex.org/W1996048374","doi":"https://doi.org/10.1021/jf020061b","title":"Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions","display_name":"Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions","publication_year":2002,"publication_date":"2002-09-07","ids":{"openalex":"https://openalex.org/W1996048374","doi":"https://doi.org/10.1021/jf020061b","mag":"1996048374","pmid":"https://pubmed.ncbi.nlm.nih.gov/12358481"},"language":"en","primary_location":{"id":"doi:10.1021/jf020061b","doi":"https://doi.org/10.1021/jf020061b","is_oa":false,"landing_page_url":"https://doi.org/10.1021/jf020061b","pdf_url":null,"source":{"id":"https://openalex.org/S134644764","display_name":"Journal of Agricultural and Food Chemistry","issn_l":"0021-8561","issn":["0021-8561","1520-5118"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-b","jufo-3","ki-jl-2","medline","norway-2","poland-140","russia-white-list-1","vabb-shw"],"host_organization":"https://openalex.org/P4310320006","host_organization_name":"American Chemical Society","host_organization_lineage":["https://openalex.org/P4310320006"],"host_organization_lineage_names":["American Chemical Society"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Agricultural and Food Chemistry","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref","pubmed"],"open_access":{"is_oa":true,"oa_status":"green","oa_url":"https://research.wur.nl/en/publications/influence-of-ph-and-ionic-strength-on-heat-induced-formation-and-","any_repository_has_fulltext":true},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5053857647","display_name":"Jacoba M. S. Renkema","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I913481162","display_name":"Wageningen University & Research","ror":"https://ror.org/04qw24q55","country_code":"NL","type":"education","lineage":["https://openalex.org/I913481162"]}],"countries":["NL"],"is_corresponding":false,"raw_author_name":"Jacoba M. S. Renkema","raw_affiliation_strings":["Centre for Protein Technology TNO-WU and Laboratories of Food Physics and Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Centre for Protein Technology TNO-WU and Laboratories of Food Physics and Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands","institution_ids":["https://openalex.org/I913481162"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5027089451","display_name":"Harry Gruppen","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I913481162","display_name":"Wageningen University & Research","ror":"https://ror.org/04qw24q55","country_code":"NL","type":"education","lineage":["https://openalex.org/I913481162"]}],"countries":["NL"],"is_corresponding":false,"raw_author_name":"Harry Gruppen","raw_affiliation_strings":["Centre for Protein Technology TNO-WU and Laboratories of Food Physics and Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Centre for Protein Technology TNO-WU and Laboratories of Food Physics and Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands","institution_ids":["https://openalex.org/I913481162"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5109149973","display_name":"Ton van Vliet","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I913481162","display_name":"Wageningen University & Research","ror":"https://ror.org/04qw24q55","country_code":"NL","type":"education","lineage":["https://openalex.org/I913481162"]}],"countries":["NL"],"is_corresponding":true,"raw_author_name":"Ton van Vliet","raw_affiliation_strings":["Centre for Protein Technology TNO-WU and Laboratories of Food Physics and Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Centre for Protein Technology TNO-WU and Laboratories of Food Physics and Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands","institution_ids":["https://openalex.org/I913481162"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":["https://openalex.org/A5109149973"],"corresponding_institution_ids":["https://openalex.org/I913481162"],"apc_list":{"value":4500,"currency":"USD","value_usd":4500},"apc_paid":null,"fwci":5.0346,"has_fulltext":false,"cited_by_count":270,"citation_normalized_percentile":{"value":0.94350251,"is_in_top_1_percent":false,"is_in_top_10_percent":true},"cited_by_percentile_year":{"min":98,"max":100},"biblio":{"volume":"50","issue":"21","first_page":"6064","last_page":"6071"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":1.0,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":1.0,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.0,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.0,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/soy-protein-isolate","display_name":"soy protein isolate","score":0.9940000176429749},{"id":"https://openalex.org/keywords/thermal-gelation","display_name":"heat-induced gelation","score":0.8569999933242798},{"id":"https://openalex.org/keywords/protein-denaturation","display_name":"protein denaturation","score":0.8149999976158142},{"id":"https://openalex.org/keywords/ph-effect","display_name":"pH effect","score":0.6830000281333923},{"id":"https://openalex.org/keywords/ionic-strength","display_name":"ionic strength","score":0.972000002861023},{"id":"https://openalex.org/keywords/gel-rheology","display_name":"gel rheology","score":0.8389999866485596},{"id":"https://openalex.org/keywords/gel-stiffness","display_name":"gel stiffness","score":0.8899999856948853},{"id":"https://openalex.org/keywords/protein-aggregation","display_name":"protein aggregation","score":0.9610000252723694},{"id":"https://openalex.org/keywords/protein-precipitation","display_name":"protein precipitation","score":0.8109999895095825},{"id":"https://openalex.org/keywords/protein-network-structure","display_name":"protein network structure","score":0.6190000176429749},{"id":"https://openalex.org/keywords/acidic-polypeptides","display_name":"acidic polypeptides","score":0.871999979019165},{"id":"https://openalex.org/keywords/protein-composition","display_name":"protein composition","score":0.3199999928474426}],"concepts":[{"id":"https://openalex.org/C187428577","wikidata":"https://www.wikidata.org/wiki/Q898396","display_name":"Ionic strength","level":3,"score":0.8152985572814941},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.8023581504821777},{"id":"https://openalex.org/C2777014122","wikidata":"https://www.wikidata.org/wiki/Q7571993","display_name":"Soy protein","level":2,"score":0.7743723392486572},{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.7370256781578064},{"id":"https://openalex.org/C2776923230","wikidata":"https://www.wikidata.org/wiki/Q16955798","display_name":"Denaturation (fissile materials)","level":2,"score":0.6806524991989136},{"id":"https://openalex.org/C2182769","wikidata":"https://www.wikidata.org/wiki/Q62500","display_name":"Ionic bonding","level":3,"score":0.45872873067855835},{"id":"https://openalex.org/C42360764","wikidata":"https://www.wikidata.org/wiki/Q83588","display_name":"Chemical engineering","level":1,"score":0.4569367468357086},{"id":"https://openalex.org/C102931765","wikidata":"https://www.wikidata.org/wiki/Q189673","display_name":"Dissociation (chemistry)","level":2,"score":0.4500454366207123},{"id":"https://openalex.org/C43617362","wikidata":"https://www.wikidata.org/wiki/Q170050","display_name":"Chromatography","level":1,"score":0.40666383504867554},{"id":"https://openalex.org/C55493867","wikidata":"https://www.wikidata.org/wiki/Q7094","display_name":"Biochemistry","level":1,"score":0.22609272599220276},{"id":"https://openalex.org/C184651966","wikidata":"https://www.wikidata.org/wiki/Q906356","display_name":"Aqueous solution","level":2,"score":0.21486911177635193},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.19552597403526306},{"id":"https://openalex.org/C13965031","wikidata":"https://www.wikidata.org/wiki/Q243545","display_name":"Nuclear chemistry","level":1,"score":0.16825711727142334},{"id":"https://openalex.org/C97355855","wikidata":"https://www.wikidata.org/wiki/Q11473","display_name":"Thermodynamics","level":1,"score":0.13726389408111572},{"id":"https://openalex.org/C145148216","wikidata":"https://www.wikidata.org/wiki/Q36496","display_name":"Ion","level":2,"score":0.1216924786567688},{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.0},{"id":"https://openalex.org/C127413603","wikidata":"https://www.wikidata.org/wiki/Q11023","display_name":"Engineering","level":0,"score":0.0}],"mesh":[{"descriptor_ui":"D002152","descriptor_name":"Calorimetry, Differential Scanning","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D004591","descriptor_name":"Electrophoresis, Polyacrylamide Gel","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D005782","descriptor_name":"Gels","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":true},{"descriptor_ui":"D006358","descriptor_name":"Hot Temperature","qualifier_ui":null,"qualifier_name":null,"is_major_topic":true},{"descriptor_ui":"D006863","descriptor_name":"Hydrogen-Ion Concentration","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D009994","descriptor_name":"Osmolar Concentration","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D011232","descriptor_name":"Chemical Precipitation","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D011489","descriptor_name":"Protein Denaturation","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D012212","descriptor_name":"Rheology","qualifier_ui":null,"qualifier_name":null,"is_major_topic":true},{"descriptor_ui":"D012995","descriptor_name":"Solubility","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D030262","descriptor_name":"Soybean Proteins","qualifier_ui":"Q000032","qualifier_name":"analysis","is_major_topic":false},{"descriptor_ui":"D030262","descriptor_name":"Soybean Proteins","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":true}],"locations_count":5,"locations":[{"id":"doi:10.1021/jf020061b","doi":"https://doi.org/10.1021/jf020061b","is_oa":false,"landing_page_url":"https://doi.org/10.1021/jf020061b","pdf_url":null,"source":{"id":"https://openalex.org/S134644764","display_name":"Journal of Agricultural and Food Chemistry","issn_l":"0021-8561","issn":["0021-8561","1520-5118"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-b","jufo-3","ki-jl-2","medline","norway-2","poland-140","russia-white-list-1","vabb-shw"],"host_organization":"https://openalex.org/P4310320006","host_organization_name":"American Chemical Society","host_organization_lineage":["https://openalex.org/P4310320006"],"host_organization_lineage_names":["American Chemical Society"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Agricultural and Food Chemistry","raw_type":"journal-article"},{"id":"pmid:12358481","doi":null,"is_oa":false,"landing_page_url":"https://pubmed.ncbi.nlm.nih.gov/12358481","pdf_url":null,"source":{"id":"https://openalex.org/S4306525036","display_name":"PubMed","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I1299303238","host_organization_name":"National Institutes of Health","host_organization_lineage":["https://openalex.org/I1299303238"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of agricultural and food chemistry","raw_type":"Journal Article"},{"id":"pmh:oai:library.wur.nl:wurpubs/327557","doi":null,"is_oa":true,"landing_page_url":"https://research.wur.nl/en/publications/influence-of-ph-and-ionic-strength-on-heat-induced-formation-and-","pdf_url":null,"source":{"id":"https://openalex.org/S4210201231","display_name":"Socio-Environmental Systems Modeling","issn_l":"2663-3027","issn":["2663-3027"],"is_oa":true,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core"],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":"acceptedVersion","is_accepted":true,"is_published":false,"raw_source_name":"ISSN: 0021-8561","raw_type":"Article/Letter to editor"},{"id":"pmh:oai:oai-pmh.tno.nl:15310","doi":null,"is_oa":false,"landing_page_url":"https://resolver.tno.nl/uuid:5ac4d242-4daa-4ea5-9d65-2b5db8942cad","pdf_url":null,"source":{"id":"https://openalex.org/S7407055233","display_name":"TNO Repository","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Journal of Agricultural and Food Chemistry, 50(21), pp. 6064-6071.","raw_type":"info:eu-repo/semantics/article"},{"id":"pmh:wur:oai:library.wur.nl:wurpubs/327557","doi":null,"is_oa":false,"landing_page_url":"https://research.wur.nl/en/publications/influence-of-ph-and-ionic-strength-on-heat-induced-formation-and-","pdf_url":null,"source":{"id":"https://openalex.org/S4306401843","display_name":"Data Archiving and Networked Services (DANS)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I1322597698","host_organization_name":"Royal Netherlands Academy of Arts and Sciences","host_organization_lineage":["https://openalex.org/I1322597698"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Journal of Agricultural and Food Chemistry, 50(21), 6064 - 6071","raw_type":"info:eu-repo/semantics/article"}],"best_oa_location":{"id":"pmh:oai:library.wur.nl:wurpubs/327557","doi":null,"is_oa":true,"landing_page_url":"https://research.wur.nl/en/publications/influence-of-ph-and-ionic-strength-on-heat-induced-formation-and-","pdf_url":null,"source":{"id":"https://openalex.org/S4210201231","display_name":"Socio-Environmental Systems Modeling","issn_l":"2663-3027","issn":["2663-3027"],"is_oa":true,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core"],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":"acceptedVersion","is_accepted":true,"is_published":false,"raw_source_name":"ISSN: 0021-8561","raw_type":"Article/Letter to editor"},"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":23,"referenced_works":["https://openalex.org/W232113920","https://openalex.org/W1964849842","https://openalex.org/W1993577548","https://openalex.org/W2002133276","https://openalex.org/W2008336530","https://openalex.org/W2019570860","https://openalex.org/W2036997301","https://openalex.org/W2039696747","https://openalex.org/W2046513725","https://openalex.org/W2055476352","https://openalex.org/W2056733992","https://openalex.org/W2062515586","https://openalex.org/W2072425182","https://openalex.org/W2073256504","https://openalex.org/W2078267301","https://openalex.org/W2088147209","https://openalex.org/W2119853547","https://openalex.org/W2154256590","https://openalex.org/W2321129318","https://openalex.org/W2322589393","https://openalex.org/W2941487742","https://openalex.org/W3088906607","https://openalex.org/W4256254518"],"related_works":["https://openalex.org/W2010052324","https://openalex.org/W2058228076","https://openalex.org/W96803616","https://openalex.org/W2005307764","https://openalex.org/W2217693993","https://openalex.org/W4400625032","https://openalex.org/W2096728077","https://openalex.org/W2560750684","https://openalex.org/W4405428052","https://openalex.org/W4240578493"],"abstract_inverted_index":{"The":[0],"influence":[1],"of":[2,13,39,70,79,88],"pH":[3,40,51,58,95,107,127,142],"and":[4,10,22,41,53,111],"ionic":[5,42],"strength":[6,43],"on":[7,74],"gel":[8,11,34],"formation":[9,35],"properties":[12],"soy":[14,72],"protein":[15,23,86,91,98,110],"isolate":[16],"(SPI)":[17],"in":[18,66,102,118,131],"relation":[19],"to":[20,29,100],"denaturation":[21],"aggregation/precipitation":[24],"was":[25],"studied.":[26,44],"Denaturation":[27],"proved":[28],"be":[30,62],"a":[31,47,54,77],"prerequisite":[32],"for":[33],"under":[36],"all":[37,97],"conditions":[38],"Gels":[45],"exhibited":[46],"low":[48],"stiffness":[49,56],"at":[50,57,106,141],">6":[52],"high":[55],"<6.":[59],"This":[60],"might":[61],"caused":[63],"by":[64,83],"variations":[65],"the":[67,71,84,89,103,119,132],"association/dissociation":[68],"behavior":[69],"proteins":[73],"heating":[75],"as":[76,81],"function":[78],"pH,":[80],"indicated":[82],"different":[85],"compositions":[87],"dissolved":[90],"after":[92],"heating.":[93],"At":[94,126],"3-5":[96],"seems":[99],"participate":[101],"network,":[104,120],"whereas":[105,140],">5":[108],"less":[109,123],"especially":[112],"fewer":[113],"acidic":[114],"polypeptides":[115],"take":[116],"part":[117],"coinciding":[121],"with":[122],"stiff":[124],"gels.":[125],"7.6,":[128],"extensive":[129],"rearrangements":[130,144],"network":[133],"structure":[134],"took":[135],"place":[136],"during":[137],"prolonged":[138],"heating,":[139],"3.8":[143],"did":[145],"not":[146],"occur.":[147]},"counts_by_year":[{"year":2026,"cited_by_count":20},{"year":2025,"cited_by_count":17},{"year":2024,"cited_by_count":24},{"year":2023,"cited_by_count":17},{"year":2022,"cited_by_count":6},{"year":2021,"cited_by_count":21},{"year":2020,"cited_by_count":18},{"year":2019,"cited_by_count":17},{"year":2018,"cited_by_count":12},{"year":2017,"cited_by_count":9},{"year":2016,"cited_by_count":13},{"year":2015,"cited_by_count":12},{"year":2014,"cited_by_count":8},{"year":2013,"cited_by_count":6},{"year":2012,"cited_by_count":11}],"updated_date":"2026-11-07T11:25:07.637180","created_date":"2016-06-24T00:00:00"}
