Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

High Pressure Research

Volumn 35, Issue 2, 2015, Pages 189-202

  Khan, Nasir Mehmood ^a,b   Mu, Tai Hua ^a   Sun, Hong Nan ^a   Zhang, Miao ^a   Chen, Jing Wang ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b Shaheed Benazir Bhutto University   (Pakistan)

Author keywords

circular dichroism; emulsion; high hydrostatic pressure; sweet potato protein

Indexed keywords

DICHROISM; DROPS; EMULSIONS; HYDRAULICS; HYDROSTATIC PRESSURE; OILS AND FATS; OSTWALD RIPENING; PROTEINS;

EMULSIFYING ACTIVITY INDICES; EMULSIFYING STABILITIES; FREQUENCY DISTRIBUTIONS; HIGH HYDROSTATIC PRESSURE; INCREASE IN PRESSURE; SECONDARY STRUCTURES; SURFACE HYDROPHOBICITY; SWEET POTATO PROTEINS;

EMULSIFICATION;

EID: 84928581431     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2015.1005013     Document Type: Article

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