Effects of high-pressure homogenisation on structural and functional properties of mussel (Mytilus edulis ) protein isolate-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of high-pressure homogenisation on structural and functional properties of mussel (Mytilus edulis ) protein isolate

Published:2017-11-29 Issue:5 Volume:53 Page:1157-1165
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yu Cuiping¹^ORCID,Cha Yue¹,Wu Fan¹,Xu Xianbing¹^ORCID,Qin Yuting¹,Li Xialin¹,Du Ming¹^ORCID

Affiliation:

1. School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China

Funder

National Natural Science Foundation of China

Basic Research Program of Liaoning Education Department

State Key Research and Development Plan ‘Modern Food Processing and Food Storage and Transportation Technology and Equipment’

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13690/fullpdf

Reference50 articles.

1. Effect of high pressure on rheological characteristics of liquid egg;Ahmed;LWT - Food Science and Technology,2003

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

3. Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels;Bot;Journal of Food Engineering,2017

4. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;International Dairy Journal,2006

5. Isolation, characterization, and expression analysis of three actin genes in the New Zealand black-footed abalone, Haliotis iris;Bryant;Marine Biotechnology,2006

Cited by 25 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. A study on the structure-functionality relationship of Solenaia oleivora protein under high-intensity ultrasonication processing;Food Chemistry;2024-12

2. Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream;Food Hydrocolloids;2024-02

3. Using high-pressure homogenization as a potential method to pretreat soybean protein isolate: Effect on conformation changes and rheological properties of its acid-induced gel;Innovative Food Science & Emerging Technologies;2022-12

4. Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization;Foods;2022-11-03

5. Extraction and Characterization of Protein Concentrates from Limpets (Patella vulgata) and Peptide Release Following Gastrointestinal Digestion;Journal of Agricultural and Food Chemistry;2022-08-30

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3