Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein-Reference-Cited by-同舟云学术

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Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein

Published:2021-01 Issue: Volume:67 Page:102582
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

He Xiaohong,Chen Jun,He Xuemei,Feng Zhi,Li Changhong,Liu Wei,Dai Taotao,Liu Chengmei

Funder

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology

Nanchang University

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference47 articles.

1. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

2. Impact of selected process parameters on solubility and heat stability of pea protein isolate;Bogahawaththa;Lwt-Food Science and Technology,2019

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

4. Recent progress in the utilization of pea protein as an emulsifier for food applications;Burger;Trends in Food Science & Technology,2019

5. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan;Chen;Food Hydrocolloids,2014

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2. Disulfide bond cleavage combined with critical pH induced unfolding and assembly of soy protein and its encapsulation effect on curcumin;Food Hydrocolloids;2024-12

3. Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties;Food Chemistry Advances;2024-12

4. High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal;Food Chemistry;2024-08

5. Dynamic high-pressure microfluidization reduces aggregation and enhances functional properties of flaxseed protein isolates obtained by alkaline extraction;Innovative Food Science & Emerging Technologies;2024-08

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