Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties-Reference-Cited by-同舟云学术

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Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

Published:2018-10 Issue: Volume:83 Page:275-286
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Jingqi,Liu Guangyu,Zeng Hongbo,Chen Lingyun

Funder

Natural Sciences and Engineering Research Council of Canada

Discovery Grants Program

Collaborative Research and Development

gs4:Alberta Crop Industry Development Fund

Alberta Innovates Bio Solutions

Saskatchewan Pulse Growers and Alberta Pulse Growers

Canada Research Chairs Program

W.A. Grain & Pulse Solutions

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference88 articles.

1. Screening of proteolytic enzymes to enhance foaming of whey protein isolates;Althouse;Journal of Food Science,1995

2. Can protein functionalities be enhanced by high-pressure homogenization? - A study on functional properties of lupin proteins;Bader;Procedia Food Science,2011

3. Changes in functionality of whey protein and micellar casein after high pressure-low temperature treatments;Baier;Food Hydrocolloids,2015

4. Effects of high pressure on proteins;Balny;Food Reviews International,1993

5. Rheology of emulsions-a review;Barnes;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1994

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