Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone-Reference-Cited by-同舟云学术

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Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone

Published:2024-10 Issue: Volume:155 Page:110240
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Maribao Iannie P.,Gul Osman^ORCID

Publisher

Elsevier BV

Reference77 articles.

1. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

2. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage;Alvarez-Sabatel;Food Hydrocolloids,2015

3. Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition;Alves;LWT - Food Science and Technology,2021

4. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk;Amador-Espejo;Journal of Dairy Science,2014

5. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours;Augusto;Food Research International,2013

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