Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review-Reference-Cited by-同舟云学术

Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review

Published:2022-03-08 Issue:4 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Pan Jiayin¹²,Zhang Zhaoli³,Mintah Benjamin Kumah⁴^ORCID,Xu Haining¹²,Dabbour Mokhtar⁵^ORCID,Cheng Yu¹²,Dai Chunhua¹²,He Ronghai¹²^ORCID,Ma Haile¹²^ORCID

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China

2. Institute of Food Physical Processing Jiangsu University Zhenjiang Jiangsu China

3. College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China

4. CSIR – Food Research Institute Accra Ghana

5. Department of Agricultural and Biosystems Engineering Faculty of Agriculture, Benha University Moshtohor Qaluobia Egypt

Funder

Jiangsu Agricultural Science and Technology Innovation Fund

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14010

Reference114 articles.

1. High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

2. Functionality of egg white proteins as affected by high intensity ultrasound

3. Effect of high pressure – low temperature treatments on structural characteristics of whey proteins and micellar caseins

4. Protein Chemical Modification on Endogenous Amino Acids

5. Pulsed electric field: Role in protein digestion of beef Biceps femoris

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