Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives-Reference-Cited by-同舟云学术

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Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives

Published:2012-11 Issue:1 Volume:49 Page:28-33
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Barrios-Peralta Patricia,Pérez-Won Mario,Tabilo-Munizaga Gipsy,Briones-Labarca Vilbett

Funder

Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Biotechnology under high pressure: applications and implications;Aertsen;Trends in Biotechnology,2009

2. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

3. Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation;Chapleau;Food Hydrocolloids,2003

4. Effect of high-pressure processing on myofibrillar protein structure;Chapleau;Journal of the Science of Food and Agriculture,2004

5. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas);Cruz-Romero;Innovative Food Science and Emerging Technologies,2004

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3. Recent progress of fat reduction strategies for emulsion type meat products;Food Materials Research;2022

4. Tailoring structure of foods using high hydrostatic pressure;Food Structure and Functionality;2021

5. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas);Innovative Food Science & Emerging Technologies;2020-10

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