Concepedia

Protein Denaturation During Processing

Protein Denaturation During Processing is a biochemical phenomenon in which the native three-dimensional structure of proteins is disrupted due to physical or chemical processing conditions, leading to loss of functional and structural integrity essential for quality attributes in food and biological systems.

131

Publications

7.6K

Citations

442

Authors

168

Institutions

Publications per year

2017–2026

27

Parents

Publications

131

Protein precipitation and denaturation by dimethyl sulfoxide

Tsutomu Arakawa, Yoshiko Kita, Serge N. Timasheff · Biophysical Chemistry · 2007 · 330 citations

, , +6

Effect of processing on conformational changes of food proteins related to allergenicity

Toheder Rahaman, Todor Vasiljevic, Lata Ramchandran · Trends in Food Science & Technology · 2016 · 324 citations

, , +14

The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation

Susan D. Arntfield, E.D. Murray · Canadian Institute of Food Science and Technology Journal · 1981 · 297 citations

, , +14

Extraction, denaturation and hydrophobic Properties of Rice Flour Proteins

Zhi Yong Ju, Navam Hettiarachchy, N.C. Rath · Journal of Food Science · 2001 · 293 citations

, , +15

Protein renaturation by the liquid organic salt ethylammonium nitrate

Catherine A. Summers, Robert A. Flowers · Protein Science · 2000 · 250 citations · Full text

, , +17

1–5 of 131

Authors

442

  1. NS
    Noboru Sakai

    Gifu University, Japan

    2 publications · 194 citations

    2

    h-index

  2. SA
    Sigurjón Arason

    University of Iceland, Iceland

    2 publications · 102 citations

    2

    h-index

  3. DF
    Daming Fan

    Jiangnan University, China

    2 publications · 68 citations

    2

    h-index

  4. MZ
    Mouming Zhao

    South China University of Technology, China

    2 publications · 209 citations

    2

    h-index

  5. ZY
    Zhi Yong Ju

    Pennsylvania State University, United States

    2 publications · 337 citations

    2

    h-index

1–5 of 442

Institutions

168

  1. Jiangnan University

    Wuxi, China

    6 h-index

    36 publications

    2.1K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    4 h-index

    30 publications

    2K citations

  3. University of Minnesota

    Minneapolis, United States

    4 h-index

    11 publications

    436 citations

  4. South China University of Technology

    Guangzhou, China

    3 h-index

    8 publications

    602 citations

  5. Purdue University West Lafayette

    West Lafayette, United States

    3 h-index

    11 publications

    731 citations

  6. University of Reading

    Reading, United Kingdom

    3 h-index

    4 publications

    127 citations

  7. University of Iceland

    Reykjavik, Iceland

    2 h-index

    2 publications

    102 citations

  8. Tokyo University of Marine Science and Technology

    Tokyo, Japan

    2 h-index

    8 publications

    684 citations

1–8 of 168

Venues

  1. Food Chemistry

    10 publications · 379 citations

    10

    h-index

  2. Food Hydrocolloids

    6 publications · 430 citations

    6

    h-index

  3. 5

    h-index

  4. Journal of Agricultural and Food Chemistry

    4 publications · 86 citations

    4

    h-index

  5. Journal of Food Science

    JFS · 4 publications · 577 citations

    4

    h-index

1–5