Hot topic: Sonication increases the heat stability of whey proteins-Reference-Cited by-同舟云学术

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Hot topic: Sonication increases the heat stability of whey proteins

Published:2009-11 Issue:11 Volume:92 Page:5353-5356
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ashokkumar M.,Lee J.,Zisu B.,Bhaskarcharya R.,Palmer M.,Kentish S.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference17 articles.

1. Sonochemistry;Ashokkumar,2007

2. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system;Ashokkumar;Innov. Food Sci. Emerg. Technol.,2008

3. The relations of temperature and time of forewarming of milk to the heat stability of its evaporated product;Deysher;J. Dairy Sci.,1929

4. Functional properties of whey proteins affected by heat treatment and hydrodynamics high-pressure shearing;Dissanayake;J. Dairy Sci.,2009

5. Heat-induced Changes in Milk;Fox,1998

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