Concepedia

Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification

Yu Wang, Jing-jing Yuan, Yaru Zhang, Xing Chen, Jiale Wang, Bo Chen, Ke Li, Yanhong Bai

Food Chemistry · 2024 · 30 citations · 36 references

DOI

Concepts

References

36

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

Jingqi Yang, Guangyu Liu, Hongbo Zeng et al. · Food Hydrocolloids · 2018 · 373 citations

, , +8

Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band

Alain J. P. Alix, G. Pedanou, M. Berjot · Journal of Molecular Structure · 1988 · 276 citations

, , +16

Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

Rui Wang, Lang‐Hong Wang, Qing‐Hui Wen et al. · Food Hydrocolloids · 2022 · 211 citations

, , +10

Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate

Hamed Mahdavian Mehr, Arash Koocheki · Food Hydrocolloids · 2020 · 194 citations

, , +13

Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties

Qingling Wang, Yan Jin, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2018 · 190 citations

, , +17