Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate
Published 2013 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate
Authors
Keywords
Rapeseed protein isolate, High pressure treatment, Heat treatment, Gelation, Differential scanning calorimetry, Circular dichroism
Journal
Food and Bioprocess Technology
Volume 7, Issue 5, Pages 1344-1353
Publisher
Springer Nature
Online
2013-06-04
DOI
10.1007/s11947-013-1139-z
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review
- (2012) Francisco J. Barba et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Structuring dairy systems through high pressure processing
- (2012) Anastasia Fitria Devi et al. JOURNAL OF FOOD ENGINEERING
- 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
- Physicochemical and structural properties of amaranth protein isolates treated with high pressure
- (2011) María Cecilia Condés et al. Innovative Food Science & Emerging Technologies
- Effect of rapeseed protein-gelatin film containing grapefruit seed extract on ‘Maehyang’ strawberry quality
- (2011) Sung-Ae Jang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- 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
- Preparation and Mechanical Properties of Edible Rapeseed Protein Films
- (2011) Sung-Ae Jang et al. JOURNAL OF FOOD SCIENCE
- IMPROVEMENT OF FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN CONCENTRATES PRODUCED VIA ALCOHOLIC PROCESSES BY THERMAL AND MECHANICAL TREATMENTS
- (2010) D.F. BARBIN et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties
- (2010) Siong H. Tan et al. JOURNAL OF FOOD SCIENCE
- Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
- (2009) Vassilios Raikos FOOD HYDROCOLLOIDS
- Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours
- (2009) Rotimi E. Aluko et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
- Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
- (2008) F. Speroni et al. FOOD HYDROCOLLOIDS
- Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin
- (2008) J. Wu et al. JOURNAL OF FOOD SCIENCE
- Protein secondary structure analyses from circular dichroism spectroscopy: Methods and reference databases
- (2007) Lee Whitmore et al. BIOPOLYMERS
- Chemical composition, functional properties, and bioactivities of rapeseed protein isolates
- (2007) Yumiko Yoshie-Stark et al. FOOD CHEMISTRY
- Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates
- (2007) Xian-Sheng Wang et al. FOOD HYDROCOLLOIDS
- Improvement of canola protein gelation properties through enzymatic modification with transglutaminase
- (2007) Alexandra Pinterits et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation