Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins

Cuiping Yu, Fan Wu, Yue Cha, +4

International Journal of Biological Macromolecules

BiologyFunctional PropertiesHigh Hydrostatic PressureProtein FoldingHigh-pressure Homogenization +6

Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization

Yue Cha, Xiaojie Shi, Fan Wu, +5

Journal of Food Engineering

Food ColloidEngineeringMussel Myofibrillar ProteinsHigh-pressure HomogenizationBiochemical Engineering +7

Effects of ball‐milling treatment on mussel (<i>Mytilus edulis</i>) protein: structure, functional properties and <i>in vitro</i> digestibility

Cuiping Yu, Yue Cha, Fan Wu, +3

International Journal of Food Science & Technology

Functional PropertiesEngineeringFood BiophysicsFood ChemistryVitro Protein Digestibility +17

Effects of ultrasound on structure and functional properties of mussel (<i>Mytilus edulis</i>) protein isolates

Cuiping Yu, Fan Wu, Yue Cha, +2

Journal of Food Processing and Preservation

Biomedical AcousticsFunctional PropertiesEngineeringUltrasound TreatmentBiomedical Engineering +14

Effects of high‐pressure homogenisation on structural and functional properties of mussel (<i>Mytilus edulis</i>) protein isolate

Cuiping Yu, Yue Cha, Fan Wu, +4

International Journal of Food Science & Technology

Hph TreatmentFunctional PropertiesHigh Hydrostatic PressureHph TechnologyHigh‐pressure Homogenisation +14

Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates

Cuiping Yu, Yue Cha, Fan Wu, +2

Molecules

Food ColloidHigh Hydrostatic PressureProtein Phase SeparationProtein RefoldingProtein Purification +18

Effects of High-Pressure Homogenization at Different Pressures on Structure and Functional Properties of Oyster Protein Isolates

Cuiping Yu, Fan Wu, Yue Cha, +2

International Journal of Food Engineering

Functional PropertiesHigh Hydrostatic PressureProtein Phase SeparationAnalytical UltracentrifugationProtein Refolding +15

High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates

Yue Cha, Fan Wu, Henan Zou, +5

Molecules

Food ColloidHigh Hydrostatic PressureEngineeringProtein RefoldingEmulsion +14

Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates

Cuiping Yu, Fan Wu, Yue Cha, +4

International Journal of Food Engineering

EngineeringUltrasound TreatmentProtein RefoldingFood ChemistryProtein Folding +14

Structure and functionalities changes in high-pressure homogenized clam protein isolate

Fan Wu, Yue Cha, Henan Zou, +4

Journal of Food Processing and Preservation

Hph TreatmentProtein AssemblyMolecular BiologyPeptide ScienceProtein Phase Separation +16