Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties-Reference-Cited by-同舟云学术

Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

Published:2008-08 Issue:3 Volume:87 Page:363-370
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Rodiles-López J. Octavio,Jaramillo-Flores Ma. Eugenia,Gutiérrez-López Gustavo F.,Hernández-Arana Andrés,Fosado-Quiroz Rosa E.,Barbosa-Cánovas Gustavo V.,Hernández-Sánchez Humberto

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Effect of high-pressure treatment on the electrospray ionization mass spectrometry (ESI-MS) profiles of whey proteins;Alvarez;International Dairy Journal,2007

2. Molecular studies of pressure/temperature-induced structural changes in bovine β-lactoglobulin;Aouzelleg;Journal of the Science of Food and Agriculture,2004

3. Influence of pH on the effects of high pressure on milk proteins;Arias;Milchwissenschaft,2000

4. Solubility, emulsifying and foaming properties of rice bran protein concentrates;Bera;Journal of Food Science,1989

5. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;International Dairy Journal,2006

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3. Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin;Ultrasonics Sonochemistry;2023-05

4. Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin;Food Engineering Reviews;2023-03-13

5. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review;Comprehensive Reviews in Food Science and Food Safety;2022-09-19