Effects of high hydrostatic pressure on physicochemical and functional properties of soybean protein isolate-Reference-Cited by-同舟云学术

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Effects of high hydrostatic pressure on physicochemical and functional properties of soybean protein isolate

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ZHAO Fei¹^ORCID,LIU Xuemei²,LIAN Meng³,YANG Yongqi³,LI Chunlei³,XU Haicheng³,CAO Wenchao³,ZHENG Limin¹,DONG Haizhou⁴,WANG Wentao⁴^ORCID

Affiliation:

1. Weifang University of Science and Technology, China; Weifang University of Science and Technology, China

2. All-China Federation of Supply and Marketing Co-operatives, China

3. Weifang University of Science and Technology, China

4. Shandong Agricultural University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100437&tlng=en

Reference46 articles.

1. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate;Ahmed J.;Lebensmittel-Wissenschaft + Technologie,2018

2. Thermal and dynamic rheology of insoluble starch from Basmati rice;Ahmed J.;Food Hydrocolloids,2008

3. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins;Ambrosi V.;Innovative Food Science & Emerging Technologies,2016

4. High pressure processing of milk - the first 100 years in the development of a new technology;Balci A. T.;International Journal of Dairy Technology,1999

5. Unfolding and refolding of β-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis;Belloque J.;Journal of Agricultural and Food Chemistry,2007

Cited by 1 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. Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions;International Journal of Food Science & Technology;2024-04-12

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