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

Microbial Transglutaminase ◽

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 ◽

Protein Hydrolysates ◽

Potato Protein ◽

Enzymatic Production ◽

Microwave Assisted ◽

Interfacial Characteristics

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 ◽

Cited By ~ 22

Author(s):

Nasir Mehmood Khan ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Lawrence A. Arogundade

Keyword(s):

Hydrostatic Pressure ◽

Physicochemical Properties ◽

Sweet Potato ◽

Potato Protein ◽

Effects Of Ph

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 ◽

Cited By ~ 1

Author(s):

Zhong-Kai Zhao ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Aurore Richel

Keyword(s):

Amino Acids ◽

Hydrostatic Pressure ◽

Sweet Potato ◽

Potato Protein ◽

Sulfur Containing

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 ◽

Cited By ~ 32

Author(s):

Miao Zhang ◽

Tai-Hua Mu

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

Identification And Characterization

Protein Hydrolysates ◽

Antioxidant Peptides ◽

Potato Protein ◽

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 ◽

Cited By ~ 11

Author(s):

Zhong-Kai Zhao ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Aurore Richel

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

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 ◽

Cited By ~ 10

Author(s):

Nasir Mehmood Khan ◽

Tai-Hua Mu ◽

Hong-Nan Sun ◽

Miao Zhang ◽

Jing-Wang Chen

Keyword(s):

Hydrostatic Pressure ◽

Secondary Structure ◽

Sweet Potato ◽

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 ◽

Cited By ~ 13

Author(s):

Nasir Mehmood Khan ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Jing-Wang Chen

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

Emulsifying Properties ◽

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 ◽

Cited By ~ 13

Author(s):

Zhong-Kai Zhao ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Aurore Richel

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

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 ◽

Cited By ~ 3

Author(s):

Muhammad Amer Nazir ◽

Tai‐Hua Mu ◽

Miao Zhang

Keyword(s):

Hydrostatic Pressure ◽

Enzymatic Hydrolysis ◽

Sweet Potato ◽

Converting Enzyme ◽

Angiotensin I ◽

Potato Protein ◽

Inhibitory Peptides ◽

Angiotensin I Converting Enzyme

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

Food Chemistry ◽

10.1016/j.foodchem.2014.08.013 ◽

2015 ◽

Vol 169 ◽

pp. 448-454 ◽

Cited By ~ 17

Author(s):

Nasir Mehmood Khan ◽

Tai-Hua Mu ◽

Farman Ali ◽

Lawrence A. Arogundade ◽

Zia Ullah Khan ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Sweet Potato ◽

Emulsifying Properties ◽

Potato Protein ◽

Model Protein