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High Pressure Research
An International Journal
Volume 35, 2015 - Issue 2
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Articles

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

Nasir Mehmood KhanKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing100193, People's Republic of China;Department of Chemistry, Shaheed Benazir Bhutto University, Sheringal, Dir (Upper)18000, KP, Pakistan
,
Tai-Hua MuKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing100193, People's Republic of ChinaCorrespondence[email protected]
,
Hong-Nan SunKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing100193, People's Republic of China
,
Miao ZhangKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing100193, People's Republic of China
&
Jing-Wang ChenKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing100193, People's Republic of China
Pages 189-202 | Received 15 Apr 2014, Accepted 05 Jan 2015, Published online: 30 Jan 2015

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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.
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Janaína Teles de Faria, Eduardo Basílio de Oliveira, Valéria Paula Rodrigues Minim & Luis Antonio Minim. (2017) Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: Effects of number of homogenization passes, pH, and NaCl concentration. International Journal of Food Properties 20:7, pages 1643-1654.
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Articles from other publishers (16)

Mengzhen Ding, Zixin Huang, Zhiji Huang, Zerun Zhao, Di Zhao, Kai Shan, Weixin Ke, Miao Zhang, Guanghong Zhou & Chunbao Li. (2023) Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts. Food Hydrocolloids 141, pages 108748.
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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.
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Asuhan Kalayci, Baris Ozel, Mecit Halil Oztop & Hami Alpas. (2022) Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate. Journal of Food Process Engineering 46:2.
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Wenxin Wang, Peiqing Yang, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang & Xiaojun Liao. (2022) Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4640-4682.
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Sijia Gong, Xuefeng Shi, Jiangxia Zheng, Ruitong Dai, Junying Li, Guiyun Xu & Xingmin Li. (2022) Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism. Foods 11:14, pages 2119.
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Mengzhen Ding, Zixin Huang, Zhiying Jin, Chang Zhou, Juqing Wu, Di Zhao, Kai Shan, Weixin Ke, Miao Zhang, Yingqun Nian & Chunbao Li. (2022) The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein. Food Hydrocolloids 126, pages 107464.
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Zita Avelar, António A. Vicente, Jorge A. Saraiva & Rui M. Rodrigues. (2021) The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends in Food Science & Technology 113, pages 219-231.
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D. Carullo, G.V. Barbosa-Cánovas & G. Ferrari. (2021) Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage. LWT 137, pages 110436.
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Felix U. Akharume, Rotimi E. Aluko & Akinbode A. Adedeji. (2021) Modification of plant proteins for improved functionality: A review. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 198-224.
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Emilia Drozłowska, Marta Weronis & Artur Bartkowiak. (2019) The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate. Journal of Food Science and Technology 57:3, pages 1131-1137.
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Zamantha Escobedo-Avellaneda, Semanur Yildiz, María Lavilla & Jorge Welti-Chanes. 2020. Present and Future of High Pressure Processing. Present and Future of High Pressure Processing 353 380 .
Liurong Huang, Xiaona Ding, Yunliang Li & Haile Ma. (2019) The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid. Food Chemistry 279, pages 114-119.
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Seyed Mohammad Taghi Gharibzahedi, César Hernández-Ortega, Jorge Welti-Chanes, Predrag Putnik, Francisco J. Barba, Kumar Mallikarjunan, Zamantha Escobedo-Avellaneda & Shahin Roohinejad. (2019) High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties. Food Hydrocolloids 87, pages 307-320.
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Zhong-Kai Zhao, Tai-Hua Mu, Miao Zhang & Aurore Richel. (2018) Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure. Food and Bioprocess Technology 11:9, pages 1719-1732.
Crossref
Zhong-Kai Zhao, Tai-Hua Mu, Miao Zhang & Aurore Richel. (2018) Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein. LWT 93, pages 36-44.
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Chao Tan, Dongsheng Yang, Saibo Yu, Ke Li, Haifeng Tan, Hongmei Fan, Shitai Wang, Qian Chen, Qi Liu, Yu Zhao, Xuemin Guo, Xinxin Jia & Yong Jin. (2017) Effect and Mechanism of High-Pressure Processing: A Case Study of Flue-Cured Tobacco. Beiträge zur Tabakforschung International/Contributions to Tobacco Research 27:7, pages 168-181.
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