Rheological characterization and modelling of high pressure processed Bovine Serum Albumin

Author:

De Maria S.,Ferrari G.,Maresca P.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions;Aguilar;Rheol. Acta,2007

2. La diagnostica molecolare in allergologia;Alessandri;Rivista di Immunologia e Allergologia Pediatrica,2010

3. De Maria, S., Ferrari, G., Maresca, P., 2013. Application of high hydrostatic pressure process on food allergenic proteins. In: Proceeding of the International Nonthermal Food Processing Workshop, September 30–October 2, 2013 Florianópolis—Santa Catarina, Brazil, 142.

4. Changes in protein–protein and protein-polysaccharide interactions induced by high pressure;Galazka;Food Chem.,1996

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