Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (juglans regia l.) protein isolate

Journal of the Science of Food and Agriculture

Volumn 93, Issue 5, 2013, Pages 1105-1111

  Qin, Zihan ^a   Guo, Xingfeng ^a   Lin, Yan ^a   Chen, Jiluan ^b   Liao, Xiaojun ^a   Hu, Xiaosong ^a   Wu, Jihong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Shi Hezi University   (China)

Author keywords

Functional properties; High hydrostatic pressure; in vitro digestibility; Physicochemical properties; Walnut protein isolates

Indexed keywords

EMULSIFYING AGENT; THIOL DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; CHINA; DIET SUPPLEMENTATION; DIGESTION; ECONOMICS; FOOD INDUSTRY; HYDROSTATIC PRESSURE; INDUSTRIAL WASTE; METABOLISM; MOLECULAR WEIGHT; NUT; PHYSICAL CHEMISTRY; PROTEIN INTAKE; PROTEIN STABILITY; PROTEIN TERTIARY STRUCTURE; PROTEIN UNFOLDING; SOLUBILITY; SURFACE PROPERTY; WALNUT;

CHINA; DIETARY PROTEINS; DIGESTION; EMULSIFYING AGENTS; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; HYDROSTATIC PRESSURE; INDUSTRIAL WASTE; JUGLANS; MOLECULAR WEIGHT; NUTS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; PROTEIN STABILITY; PROTEIN STRUCTURE, TERTIARY; PROTEIN UNFOLDING; SOLUBILITY; SULFHYDRYL COMPOUNDS; SURFACE PROPERTIES;

JUGLANS; JUGLANS REGIA;

EID: 84875532499     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5857     Document Type: Article

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