Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal-Reference-Cited by-同舟云学术

Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal

Published:2024-07-22 Issue:1 Volume:22 Page:
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Ma Sarina¹²^ORCID,Gui Shimin¹,Hao Ruixia¹,Dege Xili¹²,Zhang Meili¹

Affiliation:

1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R. China

2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China

Funder

Science and Technology Research Project of Higher Education Institutions in Inner Mongolia

Food Science and Engineering Department of Inner Mongolia Agricultural University First-class Discipline Scientific Research

Natural Science Foundation of Inner Mongolia

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2024.2376227

Reference37 articles.

1. Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

2. The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive review

3. Modification of the functional properties of chickpea proteins by ultrasonication treatment and alleviation of malnutrition in rat

4. Effects of hexane on protein profile and techno-functional properties of pea protein isolates

5. Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions