Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review

Published:2023-06-28 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Mahmood Naveed¹,Muhoza Bertrand¹,Huang Yuyang²,Munir Zeeshan³,Zhang Yue⁴,Zhang Shuang¹,Li Yang¹

Affiliation:

1. College of Food Science, Northeast Agricultural University, Harbin, China

2. College of Food Engineering, Harbin University of Commerce, Harbin, China

3. Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany

4. College of Engineering, China Agricultural University, Beijing, China

Funder

National Soybean Industrial Technology System of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2212302

Reference115 articles.

1. Integration of Safety Aspects in Modeling of Superheated Steam Flash Drying of Tobacco

2. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels

3. Bighead Carp: Effect of Drying Methods, Protein Hydrolysis Using Enzymes and Technical Methods and Study Fraction of Protein Peptides

4. Lentinan for Integrative Cancer Treatment: An Umbrella Review

5. Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder

Cited by 5 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. Mechanism of improving the digestibility of coconut globulin by atmospheric cold plasma treatment: The perspective of protein structure;Food Hydrocolloids;2024-07

2. Influences of emerging drying technologies on rice quality;Food Research International;2024-05

3. Effects of Drying Methods on the Physicochemical and Functional Properties of Cinnamomum camphora Seed Kernel Protein Isolate;Foods;2024-03-21

4. Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications;FOOD BIOPROCESS TECH;2024

5. Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot;Foods;2023-11-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3