High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP-Reference-Cited by-同舟云学术

High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP

Published:2023-07 Issue: Volume:140 Page:108659
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dehnad Danial,Emadzadeh Bahareh^ORCID,Ghorani Behrouz^ORCID,Rajabzadeh Ghadir

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference70 articles.

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4. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;International Journal of Food Science and Technology,2005

5. Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels;Alavi;Food Hydrocolloids,2018

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