Effect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters

Ukrainian Food Journal ◽

10.24263/2304-974x-2019-8-2-8 ◽

2019 ◽

Vol 8 (2) ◽

Author(s):

Valerii Sukmanov ◽

Ma Hanjun ◽

Yan-ping Li

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Water Holding Capacity ◽

Pork Meat ◽

Meat Batters ◽

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Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure

Journal of Food Process Engineering ◽

10.1111/jfpe.13343 ◽

2019 ◽

Vol 43 (2) ◽

Author(s):

Yan‐ping Li ◽

Valerii Sukmanov ◽

Zhuang‐Li Kang ◽

Hanjun Ma

Keyword(s):

High Pressure ◽

Functional Properties ◽

Soy Protein ◽

Protein Conformation ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Pork Meat ◽

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Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Meat Science ◽

10.1016/j.meatsci.2021.108471 ◽

2021 ◽

Vol 176 ◽

pp. 108471

Author(s):

Yan-ping Li ◽

Zhuang-li Kang ◽

Valerii Sukmanov ◽

Han-jun Ma

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

High Pressure Processing ◽

Water Holding Capacity ◽

Gel Properties ◽

Low Salt ◽

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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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Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Food Hydrocolloids ◽

10.1016/s0268-005x(01)00023-6 ◽

2001 ◽

Vol 15 (3) ◽

pp. 263-269 ◽

Author(s):

E Molina ◽

A Papadopoulou ◽

D.A Ledward

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

7S And 11S Globulins ◽

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Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

Food and Bioproducts Processing ◽

10.1016/j.fbp.2020.10.016 ◽

2021 ◽

Vol 125 ◽

pp. 68-78

Author(s):

Li Zheng ◽

Mingyu He ◽

Xuena Zhang ◽

Joe M. Regenstein ◽

Zhongjiang Wang ◽

...

Keyword(s):

High Pressure ◽

Spray Drying ◽

Soy Protein ◽

Structural Characteristics ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Gel Properties ◽

Salt Ions ◽

Dynamic High Pressure

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Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10433 ◽

2020 ◽

Vol 100 (10) ◽

pp. 3910-3919

Author(s):

Haining Guan ◽

Xiaoqin Diao ◽

Danyi Liu ◽

Jianchun Han ◽

Baohua Kong ◽

...

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

High Pressure Processing ◽

Enzymatic Hydrolysates ◽

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Effect of high pressure treatment on aggregation and structural properties of soy protein isolate

LWT ◽

10.1016/j.lwt.2008.07.012 ◽

2009 ◽

Vol 42 (2) ◽

pp. 606-611 ◽

Author(s):

Chuan-He Tang ◽

Ching-Yung Ma

Keyword(s):

High Pressure ◽

Structural Properties ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Pressure Treatment ◽

High Pressure Treatment

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Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions

Journal of Oleo Science ◽

10.5650/jos.ess18228 ◽

2019 ◽

Vol 68 (5) ◽

pp. 409-418

Author(s):

Shuang Chen ◽

Xiaodan Wang ◽

Yeye Xu ◽

Xiaonan Zhang ◽

Xibo Wang ◽

...

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Soy Protein ◽

Soy Protein Isolate ◽

Interfacial Properties ◽

Protein Isolate ◽

Pressure Treatment ◽

High Pressure Treatment

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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 dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems

Food Hydrocolloids ◽

10.1016/j.foodhyd.2011.02.013 ◽

2011 ◽

Vol 25 (6) ◽

pp. 1640-1645 ◽

Author(s):

Karina D. Martínez ◽

Vykundeshwari Ganesan ◽

Ana M.R. Pilosof ◽

Federico M. Harte

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Foaming Properties ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Dynamic High Pressure

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