Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.-Reference-Cited by-同舟云学术

Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.

Published:2022-01 Issue: Volume:153 Page:112542
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Anqi,Wang Lin,Song Tianrui,Yu Haiyang,Wang Xibo^ORCID,Zhao Xin-huai

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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2. Improvement of functional properties of sunflower protein isolates near isoelectric point: Application of heat treatment;Ahmad;Lwt-Food Science and Technology,2018

3. Impact of high hydrostatic pressure on protein aggregation and rheological properties of legume batters;Angioloni;Food and Bioprocess Technology,2013

4. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

5. Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan;Bakry;Food Hydrocolloids,2016

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