Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization-Reference-Cited by-同舟云学术

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Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization

Published:2022-10-03 Issue: Volume: Page:1-26
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sahil ¹^ORCID,Madhumita Mitali²^ORCID,Prabhakar Pramod K.¹^ORCID,Kumar Nitin³^ORCID

Affiliation:

1. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India

2. Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India

3. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2125930

Reference99 articles.

1. Modification of plant proteins for improved functionality: A review

2. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

3. Alameri, M. 2018. Study of tomato fiber fragmentation in the high-pressure homogenizer

4. Functional kefir production from high pressure homogenized hazelnut milk

5. Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

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1. Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and in vitro gastrointestinal digestibility;Food Chemistry: X;2024-10

2. Commercial plant protein isolates: The effect of insoluble particles on gelation properties;Food Hydrocolloids;2024-09

3. Characterization and safety assessment of bamboo shoot shell cellulose nanofiber: Prepared by acidolysis combined with dynamic high-pressure microfluidization;Carbohydrate Polymers;2024-07

4. Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis;Innovative Food Science & Emerging Technologies;2024-06

5. Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy;Food Chemistry;2024-06

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