How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?-Reference-Cited by-同舟云学术

How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

Published:2023-04 Issue: Volume:137 Page:108375
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Rostamabadi Hadis,Can Karaca Asli,Nowacka Małgorzata,Mulla Mehrajfatema Z.,Al-attar Hasan,Rathnakumar Kaavya,Gultekin Subasi Busra,Sehrawat Rachna,Kheto Ankan,Falsafi Seid Reza^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference128 articles.

1. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety;Aganovic,2021

2. Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing;Ahmadi;Food Hydrocolloids,2022

3. Effects of high‐pressure treatment on functional, rheological, thermal and structural properties of Thai Jasmine rice flour dispersion;Ahmed;Journal of Food Processing and Preservation,2017

4. Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum;Ahmed;Food Hydrocolloids,2004

5. Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour;Ahmed;Journal of Food Measurement and Characterization,2020

Cited by 21 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. The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study;Food Hydrocolloids;2025-01

2. How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?;Food Chemistry;2025-01

3. Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review;Food Research International;2024-11

4. Utilization of electron beam irradiation pretreatment for the extraction of pectic polysaccharides from Diaphragma juglandis fructus: Structural, physicochemical, and functional properties;International Journal of Biological Macromolecules;2024-11

5. Effects of Sequential Induction Combining Thermal Treatment with Ultrasound or High Hydrostatic Pressure on the Physicochemical and Mechanical Properties of Pea Protein–Psyllium Hydrogels as Elderberry Extract Carriers;International Journal of Molecular Sciences;2024-08-20