Effects of Microfluidization Treatment and Transglutaminase Cross-Linking on Physicochemical, Functional, and Conformational Properties of Peanut Protein Isolate-Reference-Cited by-同舟云学术

Effects of Microfluidization Treatment and Transglutaminase Cross-Linking on Physicochemical, Functional, and Conformational Properties of Peanut Protein Isolate

Published:2011-07-22 Issue:16 Volume:59 Page:8886-8894
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hu Xiao¹,Zhao Mouming¹,Sun Weizheng¹,Zhao Guangli¹,Ren Jiaoyan¹

Affiliation:

1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201781z

Reference41 articles.

1. Effects of Microfluidizer® Technology on Bacillus licheniformis Spores in Ice Cream Mix

2. Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)

3. Effect of Pressure and Fat Content on Particle Sizes in Microfluidized Milk

4. Optimization of nano-emulsions production by microfluidization

5. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing

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