High pressure impregnation‐assisted drying of abalone ( <i>Haliotis rufescens</i> ) slices: Changes in protein conformation, thermal properties, and microstructure-Reference-Cited by-同舟云学术

High pressure impregnation‐assisted drying of abalone ( Haliotis rufescens ) slices: Changes in protein conformation, thermal properties, and microstructure

Published:2022-07-22 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Cepero‐Betancourt Yamira¹,Tabilo‐Munizaga Gipsy¹,Lemus‐Mondaca Roberto²^ORCID,Pérez‐Won Mario¹,Villalobos‐Carvajal Ricardo¹,Moreno‐Osorio Luis³

Affiliation:

1. Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos Universidad del Bío‐Bío Chillán Chile

2. Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas Universidad de Chile Santiago Chile

3. Departamento de Ciencias Básicas Universidad del Bío‐Bío Chillán Chile

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16924

Reference50 articles.

1. Role of Phenylalanine and Its Metabolites in Health and Neurological Disorders

2. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism

3. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

4. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

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