Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review-Reference-Cited by-同舟云学术

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Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review

Published:2020-08-30 Issue:2 Volume:56 Page:515-529
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Tang Zhen‐Xing¹^ORCID,Ying Rui‐Feng²,Shi Lu‐E³^ORCID

Affiliation:

1. Department of Culinary Art Tourism College of Zhejiang Hangzhou Zhejiang 311231 China

2. College of Light Industry Science and Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China

3. School of Life and Environmental Sciences Hangzhou Normal University Hangzhou Zhejiang 311121 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14758

Reference97 articles.

1. Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

2. Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

3. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

4. Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp

5. Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil

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1. Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems;Food Hydrocolloids;2025-01

2. Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment;Food Research International;2024-11

3. Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives;Current Opinion in Food Science;2024-10

4. Conjugates of glycosylated antarctic krill proteins and curcumin: Maintaining the storage quality of salmon fillets coupling with photodynamic inactivation;Food Hydrocolloids;2024-10

5. Study on emulsion-filled gels with oxidation stability: Structure, rheology, and baking applications;Journal of Molecular Liquids;2024-10

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