Gel formation of individual milk whey proteins under hydrostatic pressure
Author:
Publisher
Elsevier
Reference22 articles.
1. Review : High-pressure, microbial inactivation and food preservation
Cited by 6 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
1. Characterization of β-lactoglobulin gels induced by high pressure processing;Innovative Food Science & Emerging Technologies;2018-06
2. Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure;Food Hydrocolloids;2013-12
3. Rheological Behavior of Processed Fluid and Semisolid Foods;Food Engineering Series;2013-11-19
4. Structuring dairy systems through high pressure processing;Journal of Food Engineering;2013-01
5. Application of an Artificial Neural Network for Predicting the Texture of Whey Protein Gel Induced by High Hydrostatic Pressure;Computer and Computing Technologies in Agriculture VI;2013
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