Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review

Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

(2020) Haining Guan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The functional modification of legume proteins by ultrasonication: A review

(2020) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gelation of cowpea proteins induced by high hydrostatic pressure

(2020) Felicitas Peyrano et al.   FOOD HYDROCOLLOIDS

Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress

(2020) Chaoting Wen et al.   FOOD CHEMISTRY

Global research trends in food safety in agriculture and industry from 1991 to 2018: A data-driven analysis

(2019) Kai Hu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reduction of β-ODAP and IP6 contents in Lathyrus sativus L. seed by high hydrostatic pressure

(2019) Meseret Bekele Buta et al.   FOOD RESEARCH INTERNATIONAL

High pressure structuring of pea protein concentrates

(2019) Shaun Y. J. Sim et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Nutritional and therapeutic perspectives of camel milk and its protein hydrolysates: A review on versatile biofunctional properties

(2019) Anahita Izadi et al.   Journal of Functional Foods

New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking

(2018) Seyed Mohammad Taghi Gharibzahedi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

(2018) Carlos A. Manassero et al.   Food and Bioprocess Technology

Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

(2018) Ewa Pietrysiak et al.   FOOD CHEMISTRY

High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera

(2018) Huijing Li et al.   FOOD CHEMISTRY

The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates

(2018) Haining Guan et al.   FOOD CHEMISTRY

Physicochemical and functional properties of high pressure-treated isolated pea protein

(2018) Dongfang Chao et al.   Innovative Food Science & Emerging Technologies

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

(2018) Bonastre Oliete et al.   Innovative Food Science & Emerging Technologies

High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment

(2018) Hyunah Lee et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

(2018) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

(2018) Carlos A. Manassero et al.   Food and Bioprocess Technology

Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation

(2018) Lucía Piccini et al.   Food Biophysics

High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity

(2018) Maximilien Franck et al.   FOOD RESEARCH INTERNATIONAL

High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties

(2018) Noor Al-Ruwaih et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

(2018) Seyed Mohammad Taghi Gharibzahedi et al.   FOOD HYDROCOLLOIDS

Interaction between soybean protein and tea polyphenols under high pressure

(2018) Gang Chen et al.   FOOD CHEMISTRY

Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic Pressure

(2017) Felicitas Peyrano et al.   Food Biophysics

Ultra-high-pressure processing improves proteolysis and release of bioactive peptides with activation activities on alcohol metabolic enzymes in vitro from mushroom foot protein

(2017) Rui-Jie Zhao et al.   FOOD CHEMISTRY

High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity

(2017) P. Meinlschmidt et al.   Innovative Food Science & Emerging Technologies

Characteristics and in vitro anti-inflammatory activities of protein extracts from pre-germinated black soybean [ Glycine max (L.)] treated with high hydrostatic pressure

(2017) Min Young Kim et al.   Innovative Food Science & Emerging Technologies

In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

(2017) Laura Laguna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants

(2017) Ceren Daskaya-Dikmen et al.   Nutrients

CO 2 -assisted high pressure processing on inactivation of Escherichia coli and Staphylococcus aureus

(2017) Liang Zhao et al.   Journal of CO2 Utilization

Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

(2016) S. M. Zhu et al.   Food and Bioprocess Technology

Structural modification in condensed soy glycinin systems following application of high pressure

(2016) Sobhan Savadkoohi et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

(2016) F. Peyrano et al.   Innovative Food Science & Emerging Technologies

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

(2016) Patricia Garcia-Mora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry

(2016) M. Dolores Alvarez et al.   JOURNAL OF FOOD ENGINEERING

High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins

(2015) P. Garcia-Mora et al.   FOOD CHEMISTRY

Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment

(2015) Abraham T. Girgih et al.   FOOD CHEMISTRY

Structure and Activity Changes of Phytohemagglutinin from Red Kidney Bean (Phaseolus vulgaris) Affected by Ultrahigh-Pressure Treatments

(2015) Yunjun Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

(2015) Patricia Garcia-Mora et al.   Journal of Functional Foods

Chickpea chelating peptides inhibit copper-mediated lipid peroxidation

(2014) Cristina Torres-Fuentes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins

(2013) Ayelén A. Hugo et al.   FOOD HYDROCOLLOIDS

Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates

(2013) Dongfang Chao et al.   FOOD RESEARCH INTERNATIONAL

Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates

(2012) Tao Zhang et al.   FOOD CHEMISTRY

Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris)

(2012) Cencen Liu et al.   FOOD CHEMISTRY

Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regiaL.) protein isolate

(2012) Zihan Qin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

(2012) Gertrud Linsberger-Martin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

(2011) Huijing Li et al.   FOOD CHEMISTRY

Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula

(2011) Huijing Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products

(2010) Elena Peñas et al.   FOOD CHEMISTRY

A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure–function relationship

(2010) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Purification and identification of antihypertensive peptides from seaweed pipefish (Syngnathus schlegeli) muscle protein hydrolysate

(2010) Isuru Wijesekara et al.   FOOD RESEARCH INTERNATIONAL

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

High-pressure Food Processing

(2009) V.M. Balasubramaniam et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration

(2009) Martin Mondor et al.   Innovative Food Science & Emerging Technologies

Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein

(2009) F. Speroni et al.   JOURNAL OF FOOD SCIENCE

Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry

(2009) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

(2008) Shou-Wei Yin et al.   FOOD CHEMISTRY

Angiotensin I-Converting Enzyme-Inhibitory Peptides Obtained from Chicken Collagen Hydrolysate

(2008) Ai Saiga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative study of high pressure sterilisation and conventional thermal sterilisation: Quality effects in green beans

(2007) Craig Leadley et al.   Innovative Food Science & Emerging Technologies