Author:
Yu Xin-Xin,Wang Xiao-Hui,Zhang Sheng-Ao,Zhang Ying-Hua,Zhang Han-Lin,Yin Yu-Qi
Reference37 articles.
1. Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: A review;Abbas Syed;International Journal of Food Properties,2021
2. Effects of ultrasound and ohmic heating pretreatments on hydrolysis, antioxidant and antibacterial activities of whey protein concentrate and its fractions;Alizadeh;LWT,2020
3. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage;Andrés;Food Chemistry,2016
4. Changes in functionality of whey protein and micellar casein after high pressure-low temperature treatments;Baier;Food Hydrocolloids,2015
5. Process development of high pressure-based technologies for food: Research advances and future perspectives;Balasubramaniam;Current Opinion in Food Science,2021
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献