Effect of microwave heating on physicochemical properties, protein composition and structure, and micromorphology of camel and bovine milk samples-Reference-Cited by-同舟云学术

Effect of microwave heating on physicochemical properties, protein composition and structure, and micromorphology of camel and bovine milk samples

Published:2023-09 Issue: Volume:122 Page:105468
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Zhang Jiaying,Wang Shuangshuang,Lu Qingdan,Kong Lingqi,Ge Wupeng

Funder

Chinese Universities Scientific Fund

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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3. Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk;Ayyash;LWT – Food Sci. Technol.,2022

4. Food quality evaluation using model foods: a comparison study between microwave-assisted and conventional thermal pasteurization processes;Bornhorst;Food Bioprocess Technol.,2017

5. Microwave irradiation promotes aggregation behavior of myosin through conformation changes.;Cao;Food Hydrocoll.,2019

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