4.7 Article

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

The effect of pressure on the kinetics of polyphenolics degradation - Implications to hyperbaric storage using Epigallocatechin-gallate as a model

Hani Shkolnikov et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Review Food Science & Technology

Heat-induced gelation of plant globulins

Taco Nicolai et al.

CURRENT OPINION IN FOOD SCIENCE (2019)

Review Food Science & Technology

Pea protein isolates: Structure, extraction, and functionality

A. C. Y. Lam et al.

FOOD REVIEWS INTERNATIONAL (2018)

Article Food Science & Technology

Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure

Zhong-Kai Zhao et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

Article Food Science & Technology

Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

Zhong-Kai Zhao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Materials Science, Characterization & Testing

Rigid polyurethane foams reinforced with industrial potato protein

Sylwia Czlonka et al.

POLYMER TESTING (2018)

Review Food Science & Technology

Tailoring structure and technological properties of plant proteins using high hydrostatic pressure

Rui P. Queiros et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Review Chemistry, Applied

Recent approaches in physical modification of protein functionality

Leila Mirmoghtadaie et al.

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

V. Urbonaite et al.

FOOD HYDROCOLLOIDS (2016)

Article Food Science & Technology

Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds

Hao Zhou et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Food Science & Technology

Influence of high isostatic pressure on structural and functional characteristics of potato protein

Anne K. Baier et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Agriculture, Multidisciplinary

Comparison of Heat-Induced Aggregation of Globular Proteins

Roy J. B. M. Delahaije et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Biochemical Research Methods

Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment

Karsten Olsen et al.

JOURNAL OF SPECTROSCOPY (2015)

Article Food Science & Technology

Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

Yujie Su et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)

Article Food Science & Technology

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

M. V. Chandra et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Biochemistry & Molecular Biology

Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibility

Carmit Shani Levi et al.

FOOD & FUNCTION (2014)

Article Food Science & Technology

In-situ pH measurement of selected liquid foods under high pressure

Chaminda P. Samaranayake et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Review Food Science & Technology

Proteins from land plants - Potential resources for human nutrition and food security

Li Day

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Article Food Science & Technology

Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

Lawrence A. Arogundade et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Pharmacology & Pharmacy

Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate

Fernanda M. Carbinatto et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2012)

Article Agriculture, Multidisciplinary

Small-Strain Dynamic Rheology of Food Protein Networks

Michael H. Tunick

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Agriculture, Multidisciplinary

Rheological properties of patatin gels compared with beta-lactoglobulin, ovalbumin, and glycinin

Nathalie Creusot et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)

Article Biochemical Research Methods

Optimized sample preparation of endoscopic collected pancreatic fluid for SDS-PAGE analysis

Joao A. Paulo et al.

ELECTROPHORESIS (2010)

Review Food Science & Technology

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Joyce Boye et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Chemistry, Physical

In Situ Measurement of pH Under High Pressure

Chaminda P. Samaranayake et al.

JOURNAL OF PHYSICAL CHEMISTRY B (2010)

Article Chemistry, Applied

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

F. Speroni et al.

FOOD HYDROCOLLOIDS (2009)

Article Chemistry, Applied

High-pressure Food Processing

V. M. Balasubramaniam et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2008)

Article Engineering, Chemical

High pressure gelation of soy proteins: Effect of concentration, pH and additives

Pedro A. Alvarez et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Agriculture, Multidisciplinary

In situ measurements of pH changes in β-lactoglobulin solutions under high hydrostatic pressure

Vibeke Orlien et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits

Isabel Odriozola-Serrano et al.

FOOD CHEMISTRY (2007)

Review Food Science & Technology

Opportunities and challenges in high pressure processing of foods

N. K. Rastogi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)

Article Chemistry, Applied

The gap between food gel structure, texture and perception

D Renard et al.

FOOD HYDROCOLLOIDS (2006)

Article Chemistry, Applied

Determination of vitamin C in tropical fruits:: A comparative evaluation of methods

Y Hernández et al.

FOOD CHEMISTRY (2006)

Article Food Science & Technology

Thermorheological characteristics of soybean protein isolate

J Ahmed et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Biochemistry & Molecular Biology

High pressure-low temperature processing of food proteins

E Dumay et al.

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2006)

Article Mechanics

Rheology and microstructure of heat-induced egg yolk gels

F Cordobés et al.

RHEOLOGICA ACTA (2004)

Article Biotechnology & Applied Microbiology

Evaluation of structural changes induced by high hydrostatic pressure in Leuconostoc mesenteroides

G Kaletunç et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)

Article Food Science & Technology

Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white

G Tabilo-Munizaga et al.

FOOD RESEARCH INTERNATIONAL (2004)

Article Chemistry, Applied

Soy protein pressure-induced gels

E Molina et al.

FOOD HYDROCOLLOIDS (2002)

Article Food Science & Technology

A review of physical and chemical protein-gel induction

A Totosaus et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)

Review Biochemistry & Molecular Biology

UV-visible derivative spectroscopy under high pressure

R Lange et al.

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY (2002)

Article Agriculture, Multidisciplinary

Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations

GA van Koningsveld et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Food Science & Technology

Rheological characterization of a gel formed during extensive enzymatic hydrolysis

D Doucet et al.

JOURNAL OF FOOD SCIENCE (2001)

Article Food Science & Technology

Nitrogen-to-protein conversion factors for common vegetables in Japan

S Fujihara et al.

JOURNAL OF FOOD SCIENCE (2001)

Review Food Science & Technology

Dynamic oscillatory shear testing of foods - selected applications

S Gunasekaran et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)

Article Food Science & Technology

Fractionation of potato proteins: Solubility, thermal coagulation and emulsifying properties

MC Ralet et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)