Effects of High-Pressure Homogenization at Different Pressures on Structure and Functional Properties of Oyster Protein Isolates
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DOI: 10.1515/ijfe-2018-0009
Abstract: Abstract Oyster protein isolate (OPI) suspensions (6.19 % ± 0.82 %, w/v) were treated by high-pressure homogenization (HPH) at 0 (control), 20, 40, 60, 80 or 100 MPa for three cycles. Protein profiles, secondary structure, free sulfhydryl,… read more here.
Keywords: functional properties; pressure homogenization; high pressure; hph treatment ... See more keywords
The Impact of High-Pressure Homogenization and Thermal Processing on the Functional Properties of De-Fatted Chickpea Flour Dispersion
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DOI: 10.3390/foods12071513
Abstract: Defatted chickpea flour (DCF), a rich source of protein and starch, is frequently utilized in the food industry. Two crucial methods of modifying food materials are high-pressure homogenization (HPH) and heat treatment (HT). This study… read more here.
Keywords: pressure homogenization; chickpea flour; hph; high pressure ... See more keywords