Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites-Reference-Cited by-同舟云学术

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Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites

Published:2024-06 Issue: Volume:186 Page:114337
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Silva-Barbieri Daniela^ORCID,Escalona Néstor,Salazar Fernando N.^ORCID,López Francisco,Pérez-Correa José R.

Funder

Agencia Nacional de Investigación y Desarrollo

Publisher

Elsevier BV

Reference58 articles.

1. Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from Vitis vinifera as Models for Wine Haze Formation;Albuquerque;Molecules,2022

2. HT-XRD, IR and Raman characterization studies of metastable phases emerging in the thermal genesis course of monoclinic zirconia via amorphous zirconium hydroxide: Impacts of sulfate and phosphate additives;Ali;Thermochimica Acta,2002

3. Papain covalently immobilized on Chitosan-Clay nanocomposite films: Application in synthetic and real white wine;Benucci;Nanomaterials,2020

4. Chitosan beads from microbial and animal sources as enzyme supports for wine application;Benucci;Food Hydrocolloids,2016

5. Immobilised native plant cysteine proteases: Packed-bed reactor for white wine protein stabilisation;Benucci;Journal of Food Science and Technology,2016

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