Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein

2019 ◽  
Vol 12 (11) ◽  
pp. 1863-1873 ◽  
Author(s):  
Zhong-Kai Zhao ◽  
Tai-Hua Mu ◽  
Miao Zhang ◽  
Aurore Richel
Keyword(s):  
Amino Acids ◽  
Hydrostatic Pressure ◽  
Sweet Potato ◽  
High Hydrostatic Pressure ◽  
Potato Protein ◽  
Sulfur Containing

Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

LWT ◽  
2018 ◽  
Vol 93 ◽  
pp. 36-44 ◽  
Author(s):  
Zhong-Kai Zhao ◽  
Tai-Hua Mu ◽  
Miao Zhang ◽  
Aurore Richel
Keyword(s):  
Hydrostatic Pressure ◽  
Sweet Potato ◽  
High Hydrostatic Pressure ◽  
Potato Protein

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

2015 ◽  
Vol 35 (2) ◽  
pp. 189-202 ◽  
Author(s):  
Nasir Mehmood Khan ◽  
Tai-Hua Mu ◽  
Hong-Nan Sun ◽  
Miao Zhang ◽  
Jing-Wang Chen
Keyword(s):  
Hydrostatic Pressure ◽  
Secondary Structure ◽  
Sweet Potato ◽  
High Hydrostatic Pressure ◽  
Potato Protein

Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

2015 ◽  
Vol 169 ◽  
pp. 448-454 ◽  
Author(s):  
Nasir Mehmood Khan ◽  
Tai-Hua Mu ◽  
Farman Ali ◽  
Lawrence A. Arogundade ◽  
Zia Ullah Khan ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Sweet Potato ◽  
High Hydrostatic Pressure ◽  
Emulsifying Properties ◽  
Potato Protein ◽  
Model Protein
Sign in / Sign up

Export Citation Format

Share Document