High pressure processing effects on the molecular structure of ovalbumin, lysozyme and β-lactoglobulin
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
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2. Influence of alcohol-containing spreading solvents on the secondary structure of proteins: A Circular Dichroism Investigation;Clark;Journal of Agric. Food Chem.,1989
3. High pressure unfolding and aggregation of β-lactoglobulin and the barometric effects of sucrose;Dumay;J. Agric. Food Chem.,1994
4. Utilization of pressure in addition to temperature in food science and technology;Hayahsi;High Pressure and Biotechnology,1992
5. Denaturation of bovine serum albumin (BSA) and ovalbumin by high hydrostatic pressure, heat and chemicals;Hayakawa;Journal of Food Science,1992
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