Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review-Reference-Cited by-同舟云学术

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Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review

Published:2020-12-21 Issue: Volume: Page:1-21
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Ravash Negar¹,Peighambardoust Seyed Hadi¹^ORCID,Soltanzadeh Maral¹,Pateiro Mirian²^ORCID,Lorenzo José M.²³^ORCID

Affiliation:

1. Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran

2. Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain

3. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain

Funder

GAIN

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1860899

Reference124 articles.

1. Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

2. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese

3. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese

4. Changes in functionality of whey protein and micellar casein after high pressure – low temperature treatments

5. Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging

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1. An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions;Foods;2024-09-13

2. Structure and Digestibility of Spray‐Dried Corn Starch: Influence of Post‐Treatments;Starch - Stärke;2024-07-08

3. Exploring the effect of high pressure in the denaturation of casein micelles by in-situ SERS;Food Chemistry;2024-06

4. Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin;Foods;2024-05-03

5. Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams;Applied Sciences;2024-03-14

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