Role of peach proteins in juice precipitation induced by high pressure CO2-Reference-Cited by-同舟云学术

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Role of peach proteins in juice precipitation induced by high pressure CO2

Published:2016-10 Issue: Volume:209 Page:81-89
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Feng,Zhou Linyan,Wang Yongtao,Liao Xiaojun

Funder

International Science & Technology Cooperation Program of China

National Natural Science Foundation of China

Beijing Training Project for the Leading Talents in S & T

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Inactivation of pectinesterase in orange juice by supercritical carbon dioxide;Balaban;Journal of Food Science,1991

2. Effect of thermal processing and carbon dioxide-assisted high-pressure processing on pectinmethylesterase and chemical changes in orange juice;Boff;Journal of Food Science,2003

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Encapsulation and co-precipitation processes with supercritical fluids: fundamentals and applications;Cocero;The Journal of Supercritical Fluids,2009

5. Hydrophobicity indices for amino acid residues as determined by high-performance liquid chromatography;Cowan;Peptide Research,1990

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