The use of high pressure to modify the functionality of food proteins-Reference-Cited by-同舟云学术

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The use of high pressure to modify the functionality of food proteins

Published:1997-04 Issue:4 Volume:8 Page:107-112
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Messens W.,Van Camp J.,Huyghebaert A.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

1. Relationships Between Structure and Functional Properties;Kinsella,1981

2. Amino Acids, Peptides, and Proteins;Cheftel,1985

3. Aggregation and Denaturation Involved in Gel Formation;Hermansson,1979

4. Quantitative Analysis of Gelation in Egg Protein Systems;Gossett;Food Technol.,1984

5. High Pressure: A Real Alternative in Food Processing;Vardag;Food Mark. Technol.,1995

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