Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure-Reference-Cited by-同舟云学术

Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure

Published:2016-01 Issue: Volume:79 Page:40-53
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Blayo Claire,Vidcoq Océane,Lazennec Françoise,Dumay Eliane

Funder

European Union

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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2. Some fundamental aspects of food protein hydrolysis;Adler-Nissen,1986

3. High pressure treatment on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012

4. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods;Barba;A review Food Research International,2015

5. Unfolding and refolding of β-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis;Belloque;Journal of Agricultural and Food Chemistry,2007

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