Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review.

Wang, Wenxin; Yang, Peiqing; Rao, Lei; Zhao, Liang; Wu, Xiaomeng; Wang, Yongtao; Liao, Xiaojun

Wang, Wenxin; Yang, Peiqing; Rao, Lei; Zhao, Liang; Wu, Xiaomeng; Wang, Yongtao; Liao, Xiaojun.

Afiliación

Wang W; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Yang P; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Rao L; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Zhao L; Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.
Wu X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Wang Y; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.
Liao X; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.

Compr Rev Food Sci Food Saf ; 21(6): 4640-4682, 2022 11.

Article en En | MEDLINE | ID: mdl-36124402

Asunto(s)

Manipulación de Alimentos; Tecnología de Alimentos; Presión Hidrostática; Proteínas

Palabras clave

functional properties; high-pressure processing; nutritional properties; protein; structural alterations

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Manipulación de Alimentos / Tecnología de Alimentos Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article País de afiliación: China

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