Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition

LWT ◽

10.1016/j.lwt.2019.108472 ◽

2019 ◽

Vol 115 ◽

pp. 108472

Author(s):

Felicitas Peyrano ◽

Marie de Lamballerie ◽

María Victoria Avanza ◽

Francisco Speroni

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Rheological Characterization ◽

Protein Isolates ◽

Calcium Addition ◽

Thermal Gelation

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Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

Food and Bioprocess Technology ◽

10.1007/s11947-018-2164-8 ◽

2018 ◽

Vol 11 (11) ◽

pp. 2079-2093 ◽

Cited By ~ 5

Author(s):

Carlos A. Manassero ◽

Valérie Beaumal ◽

Sergio R. Vaudagna ◽

Francisco Speroni ◽

Marc Anton

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Soybean Protein ◽

Pressure Effects ◽

Emulsifying Properties ◽

Protein Isolates ◽

Calcium Addition ◽

Soybean Protein Isolates

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Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions.

LWT ◽

10.1016/j.lwt.2019.04.048 ◽

2019 ◽

Vol 109 ◽

pp. 406-414 ◽

Cited By ~ 6

Author(s):

Felicitas Peyrano ◽

Marie de Lamballerie ◽

Francisco Speroni ◽

María Victoria Avanza

Keyword(s):

Processing Conditions ◽

Rheological Characterization ◽

Protein Isolates ◽

Thermal Gelation

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Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

Food and Bioprocess Technology ◽

10.1007/s11947-018-2084-7 ◽

2018 ◽

Vol 11 (6) ◽

pp. 1125-1138 ◽

Cited By ~ 9

Author(s):

Carlos A. Manassero ◽

Elisabeth David-Briand ◽

Sergio R. Vaudagna ◽

Marc Anton ◽

Francisco Speroni

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Colloidal Stability ◽

Soybean Protein ◽

Pressure Effects ◽

Protein Isolates ◽

Calcium Addition ◽

Soybean Protein Isolates

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Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110622 ◽

2021 ◽

pp. 110622

Author(s):

Mengna Tan ◽

Jingjing Xu ◽

Hailing Gao ◽

Zhenyu Yu ◽

Jin Liang ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Soy Protein ◽

High Hydrostatic Pressure ◽

Emulsifying Properties ◽

Protein Isolates ◽

Soy Protein Isolates ◽

Ph Shifting

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Effects of High Hydrostatic Pressure Treatment: Characterization of Eel (Anguilla japonica) Surimi, Structure, and Angiotensin-Converting Enzyme Inhibitory Activity of Myofibrillar Protein

Food and Bioprocess Technology ◽

10.1007/s11947-021-02658-3 ◽

2021 ◽

Author(s):

Rongrong Ma ◽

Huipeng Liu ◽

Yuanhong Li ◽

Bior James Akoi Atem ◽

Xueping Ling ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Angiotensin Converting Enzyme ◽

Inhibitory Activity ◽

High Hydrostatic Pressure ◽

Myofibrillar Protein ◽

Anguilla Japonica ◽

Pressure Treatment ◽

Converting Enzyme ◽

High Hydrostatic Pressure Treatment

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Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin ( Cuminum cyminum ) seeds

International Journal of Food Science & Technology ◽

10.1111/ijfs.13990 ◽

2018 ◽

Vol 54 (3) ◽

pp. 752-761 ◽

Cited By ~ 2

Author(s):

Jingwang Chen ◽

Taihua Mu ◽

Miao Zhang ◽

Dorothée Goffin

Keyword(s):

Hydrostatic Pressure ◽

Functional Properties ◽

High Hydrostatic Pressure ◽

Protein Isolates ◽

Cuminum Cyminum ◽

Physicochemical And Functional Properties

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Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic Pressure

Food Biophysics ◽

10.1007/s11483-017-9493-4 ◽

2017 ◽

Vol 12 (3) ◽

pp. 374-382 ◽

Cited By ~ 9

Author(s):

Felicitas Peyrano ◽

Marie de Lamballerie ◽

María Victoria Avanza ◽

Francisco Speroni

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Calorimetric Study ◽

Protein Isolates

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Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

Food Chemistry ◽

10.1016/j.foodchem.2019.03.064 ◽

2019 ◽

Vol 289 ◽

pp. 215-222 ◽

Cited By ~ 14

Author(s):

Wentao Zhang ◽

Pan Dong ◽

Fei Lao ◽

Jiayi Liu ◽

Xiaojun Liao ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Active Compounds ◽

High Hydrostatic Pressure Processing ◽

Mango Juice

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Characterization of high hydrostatic pressure-injured Bacillus subtilis cells

Bioscience Biotechnology and Biochemistry ◽

10.1080/09168451.2017.1292835 ◽

2017 ◽

Vol 81 (6) ◽

pp. 1235-1240 ◽

Cited By ~ 7

Author(s):

Takashi Inaoka ◽

Keitarou Kimura ◽

Kazuya Morimatsu ◽

Kazutaka Yamamoto

Keyword(s):

Bacillus Subtilis ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure

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Molecular characterization of immunogenic cell death triggered by the high hydrostatic pressure in human tumor cells.

Journal of Clinical Oncology ◽

10.1200/jco.2014.32.15_suppl.e14008 ◽

2014 ◽

Vol 32 (15_suppl) ◽

pp. e14008-e14008

Author(s):

Irena Moserova ◽

Iva Truxova ◽

Pierre-Francois Cartron ◽

Jirina Bartunkova ◽

Radek Spisek ◽

...

Keyword(s):

Cell Death ◽

Hydrostatic Pressure ◽

Tumor Cells ◽

Molecular Characterization ◽

High Hydrostatic Pressure ◽

Human Tumor ◽

Immunogenic Cell Death ◽

Human Tumor Cells

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