The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion

Food Hydrocolloids ◽

10.1016/j.foodhyd.2013.05.011 ◽

2014 ◽

Vol 35 ◽

pp. 209-216 ◽

Author(s):

Nasir Mehmood Khan ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Lawrence A. Arogundade

Keyword(s):

Hydrostatic Pressure ◽

Physicochemical Properties ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Potato Protein ◽

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Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein

LWT ◽

10.1016/j.lwt.2019.108436 ◽

2019 ◽

Vol 115 ◽

pp. 108436 ◽

Author(s):

Zhong-Kai Zhao ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Aurore Richel

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Microbial Transglutaminase ◽

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Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106684 ◽

2021 ◽

pp. 106684

Author(s):

Ebenezer Falade ◽

Tai-Hua Mu ◽

Miao Zhang

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Protein Hydrolysates ◽

Potato Protein ◽

Enzymatic Production ◽

Microwave Assisted ◽

Interfacial Characteristics

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

Food and Bioprocess Technology ◽

10.1007/s11947-019-02343-6 ◽

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

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Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch

Starch - Stärke ◽

10.1002/star.201500273 ◽

2016 ◽

Vol 68 (9-10) ◽

pp. 980-988 ◽

Author(s):

Shu-Xi Yu ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Zhong-Kai Zhao

Keyword(s):

Hydrostatic Pressure ◽

Physicochemical Properties ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Potato Starch ◽

Inorganic Salts ◽

Sweet Potato Starch

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Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2017.08.001 ◽

2017 ◽

Vol 43 ◽

pp. 92-101 ◽

Author(s):

Miao Zhang ◽

Tai-Hua Mu

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Protein Hydrolysates ◽

Antioxidant Peptides ◽

Potato Protein ◽

Identification And Characterization

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

LWT ◽

10.1016/j.lwt.2018.03.007 ◽

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 ◽

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

High Pressure Research ◽

10.1080/08957959.2015.1005013 ◽

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 ◽

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Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein

International Journal of Food Science & Technology ◽

10.1111/ijfs.12085 ◽

2013 ◽

Vol 48 (6) ◽

pp. 1260-1268 ◽

Author(s):

Nasir Mehmood Khan ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Jing-Wang Chen

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Emulsifying Properties ◽

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Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure

Food and Bioprocess Technology ◽

10.1007/s11947-018-2137-y ◽

2018 ◽

Vol 11 (9) ◽

pp. 1719-1732 ◽

Author(s):

Zhong-Kai Zhao ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Aurore Richel

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

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Preparation and identification of angiotensin I‐converting enzyme inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure

International Journal of Food Science & Technology ◽

10.1111/ijfs.14291 ◽

2019 ◽

Vol 55 (2) ◽

pp. 482-489 ◽

Author(s):

Muhammad Amer Nazir ◽

Tai‐Hua Mu ◽

Miao Zhang

Keyword(s):

Hydrostatic Pressure ◽

Enzymatic Hydrolysis ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Converting Enzyme ◽

Angiotensin I ◽

Potato Protein ◽

Inhibitory Peptides ◽

Angiotensin I Converting Enzyme

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