The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate-Reference-Cited by-同舟云学术

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The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate

Published:2021-12 Issue: Volume:74 Page:102857
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Shkolnikov Lozober Hani,Okun Zoya,Shpigelman Avi

Funder

Ministry of Health, State of Israel

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference63 articles.

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

2. Protein subunit composition effects on the thermal denaturation at different stages during the soy protein isolate processing and gelation profiles of soy protein isolates;Bainy;Journal of the American Oil Chemists’ Society,2008

3. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate;Benelhadj;Food Chemistry,2016

4. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams;Bertsch;Trends in Food Science & Technology,2021

5. Algal proteins: Extraction, application, and challenges concerning production;Bleakley;Foods,2017

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1. Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone;Food Hydrocolloids;2024-10

2. Commercial plant protein isolates: The effect of insoluble particles on gelation properties;Food Hydrocolloids;2024-09

3. Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge;International Journal of Biological Macromolecules;2024-09

4. Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences;Food Hydrocolloids;2024-09

5. Protein extracts from microalgae and cyanobacteria biomass. Techno-functional properties and bioactivity: A review;Algal Research;2024-08

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