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1Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein
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机构：
来源：FOOD AND BIOPROCESS TECHNOLOGY
关键词： Sweet potato protein; High hydrostatic pressure; Sulfur-containing amino acids; Gelation; Low-field NMR
年份：2019
2Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Ipomoea batatas (L.) Lam; High pressure treatment; Enzymatic catalysis; Structure; Texture; Low field NMR
年份：2019
3Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein
作者：
机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Sweet potato protein; High hydrostatic pressure; Salt Ions; Structure; Gelation properties
年份：2018
4Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure
作者：
机构：
来源：FOOD AND BIOPROCESS TECHNOLOGY
关键词： Sweet potato protein; High hydrostatic pressure; Rheology; Low-field NMR; Microstructure; Gelation properties
年份：2018
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