Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products-Reference-Cited by-同舟云学术

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Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products

Published:2022-04 Issue: Volume:32 Page:100273
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Pezeshk Samaneh,Rezaei Masoud,Hosseini Hedayat,Abdollahi Mehdi

Funder

Tarbiat Modares University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference63 articles.

1. Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima);Abdollahi;Food Hydrocolloids,2019

2. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology;Abdollahi;Food Chemistry,2017

3. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products;Abdollahi;Food and Bioprocess Technology,2018

4. High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides;Ai;Food Hydrocolloids,2021

5. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the critical pH values triggering the unfolding of soy 7S and 11S globulins and enhancing their encapsulation efficiency;Food Chemistry;2024-07

2. Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field;Foods;2024-06-24

3. Research progress and latest application of ultrasonic treatment on protein extraction and modification;International Journal of Food Science & Technology;2024-06-03

4. Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing;International Journal of Biological Macromolecules;2024-06

5. Production of chitosan from shrimp shell using ultrasound followed by subcritical water hydrolysis;Food Chemistry;2024-05

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