Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle-Reference-Cited by-同舟云学术

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Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle

Published:2020-03 Issue: Volume:60 Page:102282
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Cepero-Betancourt Yamira,Opazo-Navarrete Mauricio,Janssen Anja E.M.,Tabilo-Munizaga Gipsy,Pérez-Won Mario

Funder

CONICYT/FONDECYT

Wageningen University & Research

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference47 articles.

1. Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives;Barrios-Peralta;LWT - Food Science and Technology,2012

2. A review on high hydrostatic pressure for bivalve mollusk processing: Relevant aspects concerning safety and quality;Bonfim;Food Science and Technology,2019

3. In situ ATR-IR spectroscopy study of adsorbed protein: Visible light denaturation of bovine serum albumin on TiO2;Bouhekka;Applied Surface Science,2012

4. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufescens) during cold storage time;Briones-Labarca;Innovative Food Science & Emerging Technologies,2012

5. Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing;Cando;Innovative Food Science and Emerging Technologies,2016

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