Biophysical evaluation of milk-clotting enzymes processed by high pressure-Reference-Cited by-同舟云学术

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Biophysical evaluation of milk-clotting enzymes processed by high pressure

Published:2017-07 Issue: Volume:97 Page:116-122
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Leite Júnior Bruno Ricardo de Castro,Tribst Alline Artigiani Lima,Grant Nicholas J.,Yada Rickey Y.,Cristianini Marcelo

Funder

FAPESP

Natural Sciences and Engineering Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Effect of high pressure treatment on ovotransferrin;Acero-Lopez;Food Chemistry,2012

2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

3. Cheese: rennets and coagulants;Andrén,2011

4. Retinol binding to β-lactoglobulin or phosphocasein micelles under high pressure: Effects of isostatic high-pressure on structural and functional integrity;Blayo;Food Research International,2014

5. Aromatic–aromatic interaction: A mechanism of protein structure stabilization;Burley;Science,1985

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1. Effect of high-pressure on protein structure, refolding, and crystallization;Food Chemistry Advances;2024-12

2. Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review;Journal of Food Science and Technology;2024-03-06

3. Future challenges of using high-pressure technologies on enzymes;Effect of High-Pressure Technologies on Enzymes;2023

4. Effects of high-pressure processing on enzyme activity in milk and dairy products;Effect of High-Pressure Technologies on Enzymes;2023

5. Effect of high-pressure technologies on enzyme activity and stability;Effect of High-Pressure Technologies on Enzymes;2023

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