ArticleFoods (Basel, Switzerland)2023
The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers, 1 of them a synthesis that pooled it.
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Who cites it
12 citing papers in PubMed, 1 synthesis or guideline pooled it, 24 citations in OpenAlex.
- A bibliometric analysis of current research, development status, and future development trends of soy and whey proteins.Frontiers in nutrition · 2025Pooled it
- Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate.Foods (Basel, Switzerland) · 2026Article
- High-Pressure Homogenization (HPH)-Based Bioactive-Loaded Nanocarriers in the Food Industry: Principles, Applications, and Challenges.Comprehensive reviews in food science and food safety · 2026Review
- Combined Effect of High-Pressure Homogenization and pH on the Techno-Functional Properties of a Commercial Pea Protein Concentrate.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.Journal of food science · 2026Review
- Effects of high-pressure homogenization and enzymatic hydrolysis on the physicochemical properties of gelatin-stabilized tuna oil-based emulsion.Food chemistry: X · 2026Article
- Sonication integrated with micronization: structural modification to improve the in-vitro digestibility, functional, and antioxidant properties of red pepper seed protein isolate.Ultrasonics sonochemistry · 2026Article
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Combined Effect of Plant Protein Isolate Content and the Homogenization Processes on the Physical Stability of Oily Extract Emulsions.Foods (Basel, Switzerland) · 2025Article
- Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties.Foods (Basel, Switzerland) · 2025Article
- Anti-Diabetic Effect of Soy-Whey Dual-Protein on Mice with Type 2 Diabetes Mellitus Through INS/IRS1/PI3K Signaling Pathway.Foods (Basel, Switzerland) · 2025Article
- Effects of High-Pressure Homogenization on the Structure and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
Abstract
It has been proven that high-pressure homogenization (HPH) could improve the functional properties of proteins by modifying their structure. This study researched the effect of HPH on the structural and functional properties of whey-soy dual-protein (Soy Protein Isolation-Whey Protein Isolation, SPI-WPI). Different protein solution samples were treated with HPH at 30, 60, 90, 120 and 150 MPa, and the structure changed under different pressures was analyzed by measuring particle size, zeta potential, Fourier infrared spectrum (FTIR), fluorescence spectrum and scanning electron microscope (SEM). The results showed that HPH significantly reduced the particle size of SPI-WPI, changed the secondary and tertiary structures and improved the hydrophobic interaction between molecules. In addition, HPH significantly improved the solubility and emulsification of all proteins, and the improvement effect on SPI-WPI was significantly better than SPI and WPI. It was found that SPI-WPI treated with 60 MPa had the best physicochemical properties. Secondly, we researched the effect of HPH by 60 MPa on the emulsion properties of SPI-WPI. In this study, the SPI-WPI had the lowest surface tension compared to a single protein after HPH treatment. The emulsion droplet size was obviously decreased, and the elastic properties and physical stability of SPI-WPI emulsion were significantly enhanced. In conclusion, this study will provide a theoretical basis for the application of HPH in modifying the structure of dual-protein to improve its development and utilization in liquid specialty food.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.