Effect of high-pressure on protein structure, refolding, and crystallization

Effect of high-pressure on protein structure, refolding, and crystallization

High-pressure processing (HPP) has been employed in the food and pharmaceutical industries for multiple applications, such as microbial inactivation, shelf life extension, homogenizing/stabilizing emulsions, suspensions, gels, and other colloidal systems, cold extraction of meat in crustaceans, the...

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Bibliographic Details
Main Authors: Alberto Baldelli, Jiahua Shi, Anika Singh, Yigong Guo, Farahnaz Fathordoobady, Amir Amiri, Anubhav Pratap-Singh
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry Advances
Subjects:
High-pressure
Protein refolding
Protein crystallization
Protein structure
Bioprocessing
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24001370

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http://www.sciencedirect.com/science/article/pii/S2772753X24001370

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