Author:
Bazinet Laurent,Schreyer Arnaud,Lessard Jean
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference20 articles.
1. Amiot J, Fournier S, Lebeuf Y, Paquin P, Simpson R (2002) Composition, propriétés physicochimiques, valeur nutritive, qualité technologique et techniques d’analyse du lait. In: Science et Technologie du Lait: Transformation du lait. Presses Internationales Polytechnique, Montréal
2. Bazinet L, Lamarche F, Boulet M, Amiot J (1997) Combined effect of pH and temperature during electroreduction of whey proteins. J Agric Food Chem 45:101–107
3. Bazinet L, Ippersiel D, Lamarche F (1999) Recovery of magnesium and protein from soy tofu whey by electrodialytic configurations. J Chem Tech Biotechnol 74:663–668
4. Bazinet L, Ippersiel D, Mahdavi B (2004) Fractionation of whey protein by bipolar membrane electroacidification. Innov Food Sci Emerg Technol 5:17–25
5. Bazinet L, Péricou J, Araya-Farias M (2009) Effect of flow rate and acid molarity on redox potential modulation during electroreduction of milk and simulated milk aqueous mineral phase. Food Chem 114:919–926
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献