Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white

Author:

Perez Oscar E.,Pilosof Ana M.R.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Nonthermal preservation of foods;Barbosa-Cánovas,1998

2. Effects of high voltage electric pulses on protein-based food constituents and structures;Barsotti;Food Science and Technology,2002

3. Gel electrophoresis under denaturing conditions;Bollag,1991

4. Reversible and irreversible modifications of β-lactoglobulin upon exposure to heat;Cairoli;Journal of Protein Chemistry,1994

5. Pulsed electric fields modification of milk alkaline phosphatase activity;Castro,2001

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