Influence of high-pressure homogenization on structural properties and enzymatic hydrolysis of milk proteins
Author:
Funder
Università degli Studi di Salerno
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. Modification of enzymes by use of high-pressure homogenization;Aguilar;Food Research International,2018
2. Effect of high pressure homogenization on the structure and the interfacial and emulsifying properties of β-lactoglobulin;Ali;International Journal of Pharmaceutics,2018
3. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta,2007
4. Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure;Blayo;Food Research International,2016
5. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;International Dairy Journal,2006
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