Advanced search
Publication Cover
International Journal of Food Properties Volume 10, 2007 - Issue 2: Functional Foods
Submit an article Journal homepage
882
Views
31
CrossRef citations to date
0
Altmetric
Original Articles

Dynamic Viscoelastic Behavior of High Pressure Treated Soybean Protein Isolate Dispersions

Jasim Ahmed Department of Food Science & Agricultural Chemistry, Macdonald Campus, McGill University, Ste. Anne de Bellevue, PQ, CanadaCorrespondence[email protected]
,
Anwer Ayad Department of Food Science & Agricultural Chemistry, Macdonald Campus, McGill University, Ste. Anne de Bellevue, PQ, Canada
,
Hosahalli S. Ramaswamy Department of Food Science & Agricultural Chemistry, Macdonald Campus, McGill University, Ste. Anne de Bellevue, PQ, Canada
,
Inteaz Alli Department of Food Science & Agricultural Chemistry, Macdonald Campus, McGill University, Ste. Anne de Bellevue, PQ, Canada
&
Y. Shao Department of Food Science & Agricultural Chemistry, Macdonald Campus, McGill University, Ste. Anne de Bellevue, PQ, Canada
Pages 397-411 | Received 26 Apr 2006, Accepted 05 Jul 2006, Published online: 27 Apr 2007

Citations (31)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (5)

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
Yi-Ning Zhang & Xin-Huai Zhao. (2013) Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase. International Journal of Food Properties 16:6, pages 1257-1270.
Read now
Dan Li & Xin-Huai Zhao. (2012) Limited Deamidation of Soybean Protein Isolates by Glutaminase and its Impacts on the Selected Properties. International Journal of Food Properties 15:3, pages 638-655.
Read now
Hosahalli S. Ramaswamy & Yanwen Shao. (2010) High Pressure Destruction Kinetics of Clostridium Sporogenes Spores in Salmon Slurry at Elevated Temperatures. International Journal of Food Properties 13:5, pages 1074-1091.
Read now
M.V. Boodhoo, K.L. Humphrey & S.S. Narine. (2009) Relative Hardness of Fat Crystal Networks Using Force Displacement Curves. International Journal of Food Properties 12:1, pages 129-144.
Read now

Articles from other publishers (26)

Yuxuan Mao, Chengbin Zhao, Qi Qi, Fang Wang, Xiuying Xu, Mingzhu Zheng, Hao Zhang, Yuzhu Wu & Jingsheng Liu. (2023) Transglutaminase-induced soybean protein isolate cold-set gels treated with combination of ultrasound and high pressure: Physicochemical properties and structural characterization. International Journal of Biological Macromolecules 253, pages 127525.
Crossref
Sitian Zhang, Jay Han & Lingyun Chen. (2023) Fabrication of pea protein gels with modulated rheological properties using high pressure processing. Food Hydrocolloids 144, pages 109002.
Crossref
Cinzia Mannozzi, Roberta Foligni, Massimo Mozzon, Lucia Aquilanti, Cristiana Cesaro, Nunzio Isidoro & Andrea Osimani. (2023) Nonthermal technologies affecting techno-functional properties of edible insect-derived proteins, lipids, and chitin: A literature review. Innovative Food Science & Emerging Technologies 88, pages 103453.
Crossref
Danial Dehnad, Bahareh Emadzadeh, Behrouz Ghorani & Ghadir Rajabzadeh. (2023) High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP. Food Hydrocolloids 140, pages 108659.
Crossref
Chun-Chi Chen, Jung-Feng Hsieh & Meng-I Kuo. (2023) Insight into the Processing, Gelation and Functional Components of Tofu: A Review. Processes 11:1, pages 202.
Crossref
Mehrajfatema Zafar Mulla, Parthasarathi Subramanian & B.N. Dar. (2022) Functionalization of legume proteins using high pressure processing: Effect on technofunctional properties and digestibility of legume proteins. LWT 158, pages 113106.
Crossref
Jasim Ahmed & Vinod Kumar. (2022) Effect of high-pressure treatment on oscillatory rheology, particle size distribution and microstructure of microalgae Chlorella vulgaris and Arthrospira platensis. Algal Research 62, pages 102617.
Crossref
Jasim Ahmed, Mehrajfatema Z. Mulla, Muhammad Siddiq & Kirk D. Dolan. (2021) Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review. Legume Science 4:1.
Crossref
Pietro Urbina, Cuauhtemoc Marin, Teresa Sanz, Dolores Rodrigo & Antonio Martinez. (2021) Effect of HHP, Enzymes and Gelatin on Physicochemical Factors of Gels Made by Using Protein Isolated from Common Cricket (Acheta domesticus). Foods 10:4, pages 858.
Crossref
Jasim Ahmed. (2021) Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approach. Food Hydrocolloids 113, pages 106554.
Crossref
Fatemah B. Alsalman & Hosahalli S. Ramaswamy. (2021) Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food Hydrocolloids 113, pages 106417.
Crossref
Felicitas Peyrano, Marie de Lamballerie, María Victoria Avanza & Francisco Speroni. (2021) Gelation of cowpea proteins induced by high hydrostatic pressure. Food Hydrocolloids 111, pages 106191.
Crossref
Carlos A. Pinto, Vasco J. Lima, Renata A. Amaral & Jorge A. Saraiva. 2021. Food Structure and Functionality. Food Structure and Functionality 69 93 .
Shaun Y. J. Sim, Mukund V. Karwe & Carmen I. Moraru. (2019) High pressure structuring of pea protein concentrates. Journal of Food Process Engineering 42:7.
Crossref
Jasim Ahmed, Noor Al-Ruwaih, Mehrajfatema Mulla & Muhammad H. Rahman. (2018) Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate. LWT 91, pages 191-197.
Crossref
S. M. Zhu, S. L. Lin, H. S. Ramaswamy, Y. Yu & Q. T. Zhang. (2016) Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity. Food and Bioprocess Technology 10:2, pages 317-327.
Crossref
S. Kasapis & A. Bannikova. 2017. Advances in Food Rheology and Its Applications. Advances in Food Rheology and Its Applications 27 62 .
. 2016. Novel Food Processing. Novel Food Processing 225 242 .
Zhigao Wang, Xingrong Ju, Rong He, Jian Yuan & Rotimi E. Aluko. (2015) Effect of high pressure treatment on rapeseed protein microparticle properties and gastrointestinal release behavior of the encapsulated peptides. Food Research International 77, pages 549-555.
Crossref
Zhigao Wang, Xingrong Ju, Rong He, Jian Yuan & Lifeng Wang. (2015) The Effect of Rapeseed Protein Structural Modification on Microstructural Properties of Peptide Microcapsules. Food and Bioprocess Technology 8:6, pages 1305-1318.
Crossref
Rong He, Hai-Yan He, Dongfang Chao, Xingrong Ju & Rotimi Aluko. (2013) Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate. Food and Bioprocess Technology 7:5, pages 1344-1353.
Crossref
Ajaypal Singh & Hosahalli S. Ramaswamy. (2014) Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins. International Journal of Food Science & Technology 49:1, pages 269-279.
Crossref
M. Anandha RaoM. Anandha Rao. 2014. Rheology of Fluid, Semisolid, and Solid Foods. Rheology of Fluid, Semisolid, and Solid Foods 231 329 .
Jasim Ahmed. 2010. Mathematical Modeling of Food Processing. Mathematical Modeling of Food Processing 31 67 .
Jasim Ahmed, Sunil K. Varshney & Hosahalli S. Ramaswamy. (2009) Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry. LWT - Food Science and Technology 42:9, pages 1538-1544.
Crossref
Pedro A. Alvarez, Hosahalli S. Ramaswamy & Ashraf A. Ismail. (2008) High pressure gelation of soy proteins: Effect of concentration, pH and additives. Journal of Food Engineering 88:3, pages 331-340.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.