Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
Amir Amiri, Anubhav Pratap‐Singh(University of British Columbia), Parisa Sharifian(Isfahan University of Technology), Naghmeh Morakabati(Islamic Azad University, Tehran), Alireza Mousakhani Ganjeh, Yigong Guo(University of British Columbia), Azadeh Nilghaz(Deakin University), Maryamalsaddat Mirtaheri(Islamic Azad University North Tehran Branch)
Cited by 81
Related Papers
Recent developments in cold plasma decontamination technology in the food industry
|Trends in Food Science & Technology|2018|337
Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview
|Applied Sciences|2020|186
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
|LWT|2021|139
Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020
|Applied Sciences|2021|115