Citations (24)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Javeed Akhtar & Mebrhit Gebremariam Abrha. (2022) Pressurization technique: principles and impact on quality of meat and meat products. Food and Agricultural Immunology 33:1, pages 264-285.
Read now
Read now
Rui P. Queirós, Jorge A. Saraiva & José A. Lopes da Silva. (2018) Tailoring structure and technological properties of plant proteins using high hydrostatic pressure. Critical Reviews in Food Science and Nutrition 58:9, pages 1538-1556.
Read now
Read now
Roman Buckow, Anita Sikes & Ron Tume. (2013) Effect of High Pressure on Physicochemical Properties of Meat. Critical Reviews in Food Science and Nutrition 53:7, pages 770-786.
Read now
Read now
Articles from other publishers (21)
Rui Queirós, Rita Ferreira, Jorge A. Saraiva & José A. Lopes-da-Silva. (2023) High-Pressure Effects on Selected Properties of Pea and Soy Protein Isolates. Applied Sciences 13:4, pages 2359.
Crossref
Crossref
Zeina Alraawi, Nayan Banerjee, Srujana Mohanty & Thallapuranam Krishnaswamy Suresh Kumar. (2022) Amyloidogenesis: What Do We Know So Far?. International Journal of Molecular Sciences 23:22, pages 13970.
Crossref
Crossref
Dengfeng Peng, Jieting Ye, Weiping Jin, Jing Yang, Fang Geng & Qianchun Deng. (2022) A review on the utilization of flaxseed protein as interfacial stabilizers for food applications. Journal of the American Oil Chemists' Society 99:9, pages 723-737.
Crossref
Crossref
Jie Wan, Dian W. Ningtyas, Bhesh Bhandari, Chengmei Liu & Sangeeta Prakash. (2021) Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions. Journal of Texture Studies 53:1, pages 108-121.
Crossref
Crossref
Xiaoqiang Chen, Youlong Zhao, Yun Zhao, Yuxi Hu, Chengyan Wang, Ke Zhang, Chengtao Wang & Zhengqi Wu. (2021) Effect of ultra-high pressure treatment on the characteristics of a tea polysaccharide conjugate aqueous solution. Industrial Crops and Products 171, pages 113859.
Crossref
Crossref
Youngchan Kim, Federico Bertagna, Edeline M. D’Souza, Derren J. Heyes, Linus O. Johannissen, Eveliny T. Nery, Antonio Pantelias, Alejandro Sanchez-Pedreño Jimenez, Louie Slocombe, Michael G. Spencer, Jim Al-Khalili, Gregory S. Engel, Sam Hay, Suzanne M. Hingley-Wilson, Kamalan Jeevaratnam, Alex R. Jones, Daniel R. Kattnig, Rebecca Lewis, Marco Sacchi, Nigel S. Scrutton, S. Ravi P. Silva & Johnjoe McFadden. (2021) Quantum Biology: An Update and Perspective. Quantum Reports 3:1, pages 80-126.
Crossref
Crossref
Tomas Bolumar, Vibeke Orlien, Anita Sikes, Kemal Aganovic, Kathrine H. Bak, Claire Guyon, Anna‐Sophie Stübler, Marie Lamballerie, Christian Hertel & Dagmar A. Brüggemann. (2020) High‐pressure processing of meat: Molecular impacts and industrial applications. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 332-368.
Crossref
Crossref
Sayan Gupta, Yan Chen, Christopher J. Petzold, Daniel P. DePonte & Corie Y. Ralston. (2019) Development of Container Free Sample Exposure for Synchrotron X-ray Footprinting. Analytical Chemistry 92:1, pages 1565-1573.
Crossref
Crossref
Carine Semasaka, Chaitali Dekiwadia, Roman Buckow & Stefan Kasapis. (2019) Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment. Food Chemistry 285, pages 104-110.
Crossref
Crossref
Rui P. Queirós, Sónia Gouveia, Jorge A. Saraiva & José A. Lopes-da-Silva. (2019) Impact of pH on the high-pressure inactivation of microbial transglutaminase. Food Research International 115, pages 73-82.
Crossref
Crossref
Yao Zhu, Sai Kranthi Vanga, Jin Wang & Vijaya Raghavan. (2018) Impact of food processing on the structural and allergenic properties of egg white. Trends in Food Science & Technology 78, pages 188-196.
Crossref
Crossref
Betul Uralcan, Sang Beom Kim, Chester E. Markwalter, Robert K. Prud’homme & Pablo G. Debenedetti. (2018) A Computational Study of the Ionic Liquid-Induced Destabilization of the Miniprotein Trp-Cage. The Journal of Physical Chemistry B 122:21, pages 5707-5715.
Crossref
Crossref
Sylvia Pingen, Nadine Sudhaus, André Becker, Carsten Krischek & Günter Klein. (2016) High pressure as an alternative processing step for ham production. Meat Science 118, pages 22-27.
Crossref
Crossref
Linus O. Johannissen, Sam Hay & Nigel S. Scrutton. (2015) Nuclear quantum tunnelling in enzymatic reactions – an enzymologist's perspective. Physical Chemistry Chemical Physics 17:46, pages 30775-30782.
Crossref
Crossref
Diana Behsnilian, Peter Butz, Ralf Greiner & Ralf Lautenschlaeger. (2014) Process-induced undesirable compounds: Chances of non-thermal approaches. Meat Science 98:3, pages 392-403.
Crossref
Crossref
H.-Y. Huang, T.-J. Lo, Y.-C. Chen, J.-B. Hu & P. L. Urban. (2013) Liquid-phase and gas-phase investigation of biomolecules in a single experiment. Analytical Methods 5:21, pages 5908.
Crossref
Crossref
Margaret F. Patterson, Dave A. Ledward, Craig Leadley & Nigel Rogers. 2011. Food Processing Handbook. Food Processing Handbook
179
204
.
Hyo-Jik Yang, Jangmi Hong, Sunyoung Lee, Seongjae Shin, Jinhee Kim & Jeongkwon Kim. (2010) Pressure-assisted tryptic digestion using a syringe. Rapid Communications in Mass Spectrometry 24:7, pages 901-908.
Crossref
Crossref
Greta Krešic, Vesna Lelas, Zoran Herceg & Anet Režek. (2006) Effects of high pressure on functionality of whey protein concentrate and whey protein isolate. Le Lait 86:4, pages 303-315.
Crossref
Crossref
Sekai Ngarize, Alf Adams & Nazlin Howell. (2005) A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures. Food Hydrocolloids 19:6, pages 984-996.
Crossref
Crossref
M. Thiebaud, E. Dumay, L. Picart, J.P. Guiraud & J.C. Cheftel. (2003) High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation. International Dairy Journal 13:6, pages 427-439.
Crossref
Crossref