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Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

  • Published:2017-10 Issue: Volume:100 Page:193-200
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Chen Xing,Zhou Ruiyun,Xu Xinglian,Zhou Guanghong,Liu Dongmei

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Natural Science Foundation of China

Commonwealth Scientific and Industrial Research Organisation

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Food dehydration and product structure;Aguilera;Trends in Food Science & Technology,2003

2. Food materials science and engineering;Bhandari,2012

3. Interactions involved in the gelation of bovine serum albumin;Boye;Journal of Agricultural and Food Chemistry,1996

4. Comparisons on the functional properties and antioxidant activity of spray-dried and freeze-dried egg white protein hydrolysate;Chen;Food and Bioprocess Technology,2012

5. Effects of high-pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate;Chen;Food and Bioprocess Technology,2014
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