Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2021.102909 ◽

2021 ◽

pp. 102909

Author(s):

Rachel Levy ◽

Zoya Okun ◽

Avi Shpigelman

Keyword(s):

High Pressure ◽

Oil Content ◽

Protein Isolate ◽

Plant Protein ◽

High Pressure Homogenization ◽

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Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106442 ◽

2020 ◽

pp. 106442

Author(s):

Rachel Levy ◽

Zoya Okun ◽

Maya Davidovich-Pinhas ◽

Avi Shpigelman

Keyword(s):

High Pressure ◽

Protein Isolate ◽

High Pressure Homogenization ◽

Potato Protein ◽

Fermented Product

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Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization

LWT ◽

10.1016/j.lwt.2021.112090 ◽

2021 ◽

pp. 112090

Author(s):

Qi-Hui Chen ◽

Xiao-Yin Li ◽

Chun-Lan Huang ◽

Peng Liu ◽

Qing-Zhu Zeng ◽

...

Keyword(s):

Mechanical Properties ◽

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

High Pressure Homogenization ◽

Chitin Nanofibers

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Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

Colloids and Surfaces A Physicochemical and Engineering Aspects ◽

10.1016/j.colsurfa.2021.126470 ◽

2021 ◽

pp. 126470

Author(s):

Ai Sato ◽

Kentaro Matsumiya ◽

Wataru Kaneko ◽

Masanori Okazaki ◽

Yasuki Matsumura

Keyword(s):

High Pressure ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Foaming Properties ◽

High Pressure Homogenization ◽

Ultra High Pressure ◽

Micellar Casein

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High-Pressure Homogenization Lowers Water Vapor Permeability of Soybean Protein Isolate–Beeswax Films

Journal of Agricultural and Food Chemistry ◽

10.1021/jf2035109 ◽

2012 ◽

Vol 60 (9) ◽

pp. 2219-2223 ◽

Author(s):

Chao Zhang ◽

Yue Ma ◽

Kuan Guo ◽

Xiaoyan Zhao

Keyword(s):

High Pressure ◽

Water Vapor ◽

Soybean Protein ◽

Water Vapor Permeability ◽

Protein Isolate ◽

Vapor Permeability ◽

High Pressure Homogenization ◽

Soybean Protein Isolate

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The formation mechanism and thermodynamic properties of potato protein isolate–chitosan complex under dynamic high-pressure microfluidization (DHPM) treatment

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2020.02.327 ◽

2020 ◽

Vol 154 ◽

pp. 486-492 ◽

Author(s):

Chun Hu ◽

Zhouyi Xiong ◽

Hanguo Xiong ◽

Lei Chen ◽

Zhongli Zhang ◽

...

Keyword(s):

High Pressure ◽

Thermodynamic Properties ◽

Formation Mechanism ◽

Protein Isolate ◽

Potato Protein ◽

Dynamic High Pressure Microfluidization ◽

Dynamic High Pressure

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Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization

Food Hydrocolloids ◽

10.1016/j.foodhyd.2017.10.009 ◽

2018 ◽

Vol 77 ◽

pp. 329-335 ◽

Author(s):

Bo Jiao ◽

Aimin Shi ◽

Hongzhi Liu ◽

Xiaojing Sheng ◽

Li Liu ◽

...

Keyword(s):

High Pressure ◽

Protein Isolate ◽

Peanut Protein ◽

High Pressure Homogenization ◽

Rheological Characteristics ◽

Peanut Protein Isolate

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Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions

Food Chemistry ◽

10.1016/j.foodchem.2016.04.019 ◽

2016 ◽

Vol 209 ◽

pp. 104-113 ◽

Author(s):

C. Fernandez-Avila ◽

A.J. Trujillo

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Soy Protein ◽

Soy Protein Isolate ◽

Interfacial Properties ◽

Protein Isolate ◽

High Pressure Homogenization ◽

Ultra High Pressure

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Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2020.109923 ◽

2020 ◽

Vol 277 ◽

pp. 109923 ◽

Author(s):

Chong-hao Bi ◽

Peng-lin Wang ◽

Dong-yu Sun ◽

Zi-ming Yan ◽

Yi Liu ◽

...

Keyword(s):

High Pressure ◽

Rheological Properties ◽

Soybean Protein ◽

Protein Isolate ◽

High Pressure Homogenization ◽

Soybean Protein Isolate ◽

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Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

Food Research International ◽

10.1016/j.foodres.2015.05.026 ◽

2015 ◽

Vol 75 ◽

pp. 357-366 ◽

Author(s):

C. Fernández-Ávila ◽

R. Escriu ◽

A.J. Trujillo

Keyword(s):

High Pressure ◽

Physicochemical Properties ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

High Pressure Homogenization ◽

Ultra High Pressure

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Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization

LWT ◽

10.1016/j.lwt.2022.113094 ◽

2022 ◽

pp. 113094

Author(s):

Zhi-gang Huang ◽

Xue-ying Wang ◽

Jia-yi Zhang ◽

Yi Liu ◽

Tong Zhou ◽

...

Keyword(s):

Heat Treatment ◽

High Pressure ◽

Rheological Properties ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

High Pressure Homogenization

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