ArticleJournal of food science and technology2020
Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Modification of Perilla (Gels (Basel, Switzerland) · 2026Article
- High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation.Comprehensive reviews in food science and food safety · 2026Review
- Research Progress on Protein-Polyphenol Interaction Mechanisms and Structure-Activity Relationship Modified by Physical Fields.Foods (Basel, Switzerland) · 2026Review
- Food-Grade Microgels for Age-Related Macular Degeneration: Design, Fabrication, and Targeted Delivery.Gels (Basel, Switzerland) · 2026Review
- Proteins Extraction and Characterization in Spirulina Biomass: A Comparative Study of High-Pressure Homogenization and Alkaline Methods.Foods (Basel, Switzerland) · 2025Article
- Preparation, Characterization, and Safety Evaluation of a Submicron Emulsion Processed Using High-Pressure Homogenization to Protect Bitter Melon Seed Oil.Foods (Basel, Switzerland) · 2025Article
- Uncovering proteome variations and concomitant quality changes of different drying methodsFrontiers in nutrition · 2025Article
- Effects of High Pressure on In Vitro Bioavailability of Curcumin Loaded in Whey Protein Isolate/Carrageenan Composite Emulsion Gel: In Vitro Digestion Coupled with Cell Culture Model.Foods (Basel, Switzerland) · 2024Article
- The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture.Heliyon · 2024Article
- Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins.Current research in food science · 2024Article
- High pressure homogenization to boost the technological functionality of native pea proteins.Current research in food science · 2023Article
- Investigation of the Structure and Allergic Potential of Whey Protein by Both Heating Sterilization and Simulation with Molecular Dynamics.Foods (Basel, Switzerland) · 2022Article
- Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Foods (Basel, Switzerland) · 2022Article
- Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins.Foods (Basel, Switzerland) · 2022Review
- Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of dynamic ultra-high pressure homogenization (UHPH) on the structure and functional properties of whey protein were investigated in this study. Whey protein solution of 10 mg/mL (1% w/w) was prepared and processed by a laboratory scale high pressure homogenizer with different pressures (25, 50, 100, 150, 200, and 250 MPa) at an initial temperature of 25 °C. Then, the solution samples were evaluated in terms of secondary structure, sulfhydryl and disulfide bond contents, surface hydrophobicity, average particle size, solubility, foaming capacity, emulsifying activity, and thermal properties. It was found that the secondary structure of whey protein changed with the dynamic UHPH treatment. The interchange reaction between the disulfide bond and the sulfhydryl group was promoted and the surface hydrophobicity significantly increased. The functional properties of the whey protein accordingly changed. Specifically, after dynamic UHPH treatment, the average particle size of the whey protein and emulsion decreased while the solubility, the foaming capability and the emulsification stability increased significantly. The results also revealed that with the dynamic UHPH at 150 MPa, the best improvement was observed in the whey protein functional properties. The whey protein solubility increased from 63.15 to 71.61% and the emulsification stability improved from 195 to 467 min.
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