Impact of High Hydrostatic Pressure on the Gelation Behavior and Microstructure of Quinoa Protein Isolate Dispersions-Reference-Cited by-同舟云学术

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Impact of High Hydrostatic Pressure on the Gelation Behavior and Microstructure of Quinoa Protein Isolate Dispersions

Published:2021-11-17 Issue:11 Volume:1 Page:2144-2151
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Luo Lan¹,Zhang Ruijia¹,Palmer Jon²,Hemar Yacine³,Yang Zhi¹^ORCID

Affiliation:

1. School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand

2. School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand

3. Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China

Funder

Massey University

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00332

Reference40 articles.

1. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

2. Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities

3. Plant proteins as high-quality nutritional source for human diet

4. Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

5. Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

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1. Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties;Food Hydrocolloids;2024-09

2. Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties;Food Hydrocolloids;2024-09

3. Effects of Sequential Induction Combining Thermal Treatment with Ultrasound or High Hydrostatic Pressure on the Physicochemical and Mechanical Properties of Pea Protein–Psyllium Hydrogels as Elderberry Extract Carriers;International Journal of Molecular Sciences;2024-08-20

4. Valorization of plant proteins for meat analogues design—a comprehensive review;European Food Research and Technology;2024-05-15

5. High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources;Foods;2024-03-18

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