Exploring the effect of high pressure in the denaturation of casein micelles by in-situ SERS-Reference-Cited by-同舟云学术

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Exploring the effect of high pressure in the denaturation of casein micelles by in-situ SERS

Published:2024-06 Issue: Volume:442 Page:138359
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Zhenhong,Lu Han,Lin Yingfeng,Shui Lingling,Jin Mingliang,Jiang Zhuo^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (dosidicus gigas) mantle;Arredondo-Parada;LWT,2020

2. High-pressure food processing;Balasubramaniam;Food Science and Technology International,2008

3. High-pressure raman spectra of racemate dl-alanine crystals;Belo;Vibrational Spectroscopy,2010

4. Quantification of bovine casein fractions by direct chromatographic analysis of milk. Approaching the application to a real production context;Bonizzi;Journal of Chromatography A,2009

5. Formation of disulfide bonds in proteins and peptides;Bulaj;Biotechnology Advances,2005

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