Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review-Reference-Cited by-同舟云学术

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Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review

Published:2022-09-19 Issue:6 Volume:21 Page:4640-4682
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Wang Wenxin¹,Yang Peiqing¹,Rao Lei¹²,Zhao Liang¹³⁴,Wu Xiaomeng¹²,Wang Yongtao¹³⁴^ORCID,Liao Xiaojun¹²³⁴^ORCID

Affiliation:

1. College of Food Science and Nutritional Engineering China Agricultural University Beijing China

2. Beijing Key laboratory for Food Non‐Thermal Processing Beijing China

3. National Engineering Research Center for Fruit & Vegetable Processing Beijing China

4. Key Laboratory of Fruit & Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13033

Reference193 articles.

1. Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

2. Effect of high pressure treatment on ovotransferrin

3. Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

4. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

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1. High hydrostatic pressure reduces inflammation induced by litchi thaumatin-like protein via altering active domain;Food Chemistry;2024-12

2. Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review;Food Research International;2024-11

3. Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications;Advances in Colloid and Interface Science;2024-10

4. Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrins;Food Chemistry;2024-09

5. Unveiling the influence of high hydrostatic pressure and protein interactions on the color and chemical stability of cyanidin-3-O-glucoside;Food Research International;2024-09

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