Modification of food macromolecules using dynamic high pressure microfluidization: A review

[1]  R. Morales-Medina,et al.  Impact of microfluidization on the microstructure and functional properties of pea hull fibre , 2020 .

[2]  S. Luo,et al.  Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch , 2020 .

[3]  I. D. Mert.  The applications of microfluidization in cereals and cereal-based products: An overview , 2020, Critical reviews in food science and nutrition.

[4]  Si-ming Zhao,et al.  Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage. , 2019, Food chemistry.

[5]  Chengmei Liu,et al.  Pectin-based adsorbents for heavy metal ions: A review , 2019, Trends in Food Science & Technology.

[6]  R. Saurel,et al.  The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates. , 2019, Journal of food science.

[7]  Gulum Sumnu,et al.  Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches , 2019, Food and Bioprocess Technology.

[8]  S. Loveday.  Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins. , 2019, Annual review of food science and technology.

[9]  Hongcui Dai,et al.  Driving forces of disaggregation and reaggregation of peanut protein isolates in aqueous dispersion induced by high-pressure microfluidization. , 2019, International journal of biological macromolecules.

[10]  R. Saurel,et al.  Drying method determines the structure and the solubility of microfluidized pea globulin aggregates. , 2019, Food research international.

[11]  S. Prakash,et al.  Antigenicity of β-lactoglobulin reduced by combining with oleic acid during dynamic high-pressure microfluidization: Multi-spectroscopy and molecule dynamics simulation analysis. , 2019, Journal of dairy science.

[12]  Chengmei Liu,et al.  The enhancement of gastrointestinal digestibility of β‐LG by dynamic high‐pressure microfluidization to reduce its antigenicity , 2018, International Journal of Food Science & Technology.

[13]  Jun Chen,et al.  Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol Concentrations , 2018, Polymers.

[14]  L. Jiang,et al.  Effect of high-pressure microfluidization treatment on the physicochemical properties and antioxidant activities of polysaccharide from Mesona chinensis Benth. , 2018, Carbohydrate polymers.

[15]  Z. Tu,et al.  Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification , 2018, Journal of Food Processing and Preservation.

[16]  Wei Liu,et al.  Dynamic high-pressure microfluidization assisting octenyl succinic anhydride modification of rice starch. , 2018, Carbohydrate polymers.

[17]  H. Du,et al.  Structure and Physicochemical Properties of Resistant Starch Prepared by Autoclaving‐Microwave , 2018, Starch - Stärke.

[18]  Zhengxing Chen,et al.  Dynamic High-Pressure Microfluidization Treatment of Rice Bran: Effect on Pb(II) Ions Adsorption In Vitro. , 2018, Journal of food science.

[19]  R. Saurel,et al.  Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization , 2018, Innovative Food Science & Emerging Technologies.

[20]  Z. Tu,et al.  Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (Hypophthalmichthys nobilis) scale , 2018 .

[21]  Zhengwu Wang,et al.  Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization , 2018 .

[22]  Z. Tu,et al.  The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass Spectrometry. , 2017, Journal of agricultural and food chemistry.

[23]  Z. Tu,et al.  Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS: Functionality and unfolding of Oval after DHPM by HDX and FTICR MS. , 2017, Food chemistry.

[24]  Z. Tu,et al.  Physicochemical and rheological properties of modified rice amylose by dynamic high-pressure microfluidization , 2017 .

[25]  B. Mert,et al.  High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient , 2016 .

[26]  Lei Dai,et al.  Dynamic high pressure microfluidization treatment of zein in aqueous ethanol solution. , 2016, Food chemistry.

[27]  Z. Tu,et al.  The adsorption of lead(II) ions by dynamic high pressure micro-fluidization treated insoluble soybean dietary fiber , 2016, Journal of Food Science and Technology.

[28]  Taotao Dai,et al.  Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch , 2016 .

[29]  Jianshe Chen,et al.  Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization , 2016 .

[30]  Yanxiang Gao,et al.  In vitro binding capacities and physicochemical properties of soluble fiber prepared by microfluidization pretreatment and cellulase hydrolysis of peach pomace , 2015 .

[31]  Guibing Chen,et al.  Effect of microfluidisation on antioxidant properties of corn bran. , 2014, Food chemistry.

[32]  Jie Wan,et al.  Stability and conformational change of methoxypolyethylene glycol modification for native and unfolded trypsin. , 2014, Food chemistry.

[33]  B. Mert,et al.  Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product , 2014, Food and Bioprocess Technology.

[34]  Yanxiang Gao,et al.  Effect of microfluidization process on the functional properties of insoluble dietary fiber , 2013 .

[35]  Guibing Chen,et al.  Effects of microfluidization on antioxidant properties of wheat bran , 2013 .

[36]  Guibing Chen,et al.  Effects of microfluidization on microstructure and physicochemical properties of corn bran , 2013 .

[37]  Z. Tu,et al.  Effect of dynamic high-pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose , 2013 .

[38]  S. Turgeon,et al.  Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatment. , 2013, Carbohydrate polymers.

[39]  Wei Liu,et al.  Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties. , 2013, Carbohydrate polymers.

[40]  Z. Tu,et al.  Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue , 2014, Journal of Food Science and Technology.

[41]  Guibing Chen,et al.  Effects of microfluidization process on physicochemical properties of wheat bran , 2012 .

[42]  Chuan-he Tang,et al.  Microfluidization as a potential technique to modify surface properties of soy protein isolate , 2012 .

[43]  Z. Tu,et al.  Aggregation and conformational changes of bovine β-lactoglobulin subjected to dynamic high-pressure microfluidization in relation to antigenicity. , 2012, Journal of dairy science.

[44]  Chengmei Liu,et al.  Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism , 2012 .

[45]  Jiaoyan Ren,et al.  Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate. , 2011, Journal of agricultural and food chemistry.

[46]  W. Liu,et al.  Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin , 2011 .

[47]  Z. Tu,et al.  Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization. , 2011, Journal of food science.

[48]  U. Ruktanonchai,et al.  Effect of high‐pressure microfluidization on the structure of cassava starch granule , 2011 .

[49]  Yong Wang,et al.  Effects of high pressure homogenization on rheological properties of flaxseed gum , 2011 .

[50]  Kittiwut Kasemwong,et al.  Effect of high-pressure microfluidization on the structure and properties of waxy rice starch. , 2011 .

[51]  M. Xie,et al.  The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin , 2010 .

[52]  C. Deroanne,et al.  Development of gelling properties of inulin by microfluidization , 2010 .

[53]  A. Kelly,et al.  Gelling properties of microparticulated whey proteins. , 2010, Journal of agricultural and food chemistry.

[54]  Changhai Wang,et al.  Preparation of different molecular weight polysaccharides from Porphyridium cruentum and their antioxidant activities. , 2009, International journal of biological macromolecules.

[55]  M. Xie,et al.  Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from Chinese pear (Pyrus pyrifolia Nakai). , 2009, Journal of agricultural and food chemistry.

[56]  Wei Liu,et al.  Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment. , 2009 .

[57]  Weibiao Zhou,et al.  Effect of high pressure on some physicochemical properties of several native starches , 2008 .

[58]  P. Sanguansri,et al.  Functional performance of a resistant starch ingredient modified using a microfluidiser , 2008 .

[59]  Pengcheng Li,et al.  Relevance of molecular weight of chitosan and its derivatives and their antioxidant activities in vitro. , 2005, Bioorganic & medicinal chemistry.

[60]  P. Paquin,et al.  Fragmentation of chitosan by microfluidization process , 2003 .

[61]  B. Kettlitz,et al.  Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects , 2003, Nutrition Research Reviews.

[62]  S M Grundy,et al.  Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus. , 2000, The New England journal of medicine.

[63]  D. Jacobs,et al.  Cereals, legumes, and chronic disease risk reduction: evidence from epidemiologic studies. , 1999, The American journal of clinical nutrition.

[64]  P. Paquin,et al.  Effects of microfluidization on the functional properties of xanthan gum , 1998 .

[65]  Lisa Cencia-Rohan,et al.  Effect of solvent system on microfluidization-induced mechanical degradation , 1993 .

[66]  S. Silvestri,et al.  Degradation of tragacanth by high shear and turbulent forces during microfluidization , 1991 .