Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00302-5
Abstract: The quinoa flour (QF) dispersions (flour/water = 1:2) were subjected to high-pressure treatment (300, 450 and 600 MPa for 15 min) at ambient temperature, and thereafter, assessed for the structural changes using rheometry, calorimetry, microscopy, and diffractometry. The pressurization… read more here.
Keywords: changes structural; quinoa flour; structural functional; high pressure ... See more keywords
Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130688
Abstract: The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical… read more here.
Keywords: structural emulsion; changes structural; emulsion properties; driven unfolding ... See more keywords