Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
July 22, 2024CyTA - Journal of FoodOpen Access

Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal

View Full Paper
Ask AI
Bookmark
Share

Authors

SMSarina MaSGShimin GuiRHRuixia Hao

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Ma et al. (2024) studied this question.

synapsesocial.com/papers/68e5f84db6db64358758c4b9https://doi.org/10.1080/19476337.2024.2376227
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1High-pressure homogenization improves functional properties of pea protein isolates2026 · 3 citations
  2. 2Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates2024 · 1 citations
  3. 3Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology2024 · 5 citations
  4. 4Physicochemical Properties and Consumer Appeal of High Pressure Structured Pea and Chickpea Isolate-Enriched Whole Concord Grape Gels2025
  5. 5Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch Properties2026