Effect of high-pressure on protein structure, refolding, and crystallization
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Elsevier BV
Reference129 articles.
1. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety;Aganovic;Comprehensive Reviews in Food Science and Food Safety,2021
2. Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment;Amiri;Innovative Food Science & Emerging Technologies,2021
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4. Understanding the effects of ultrasound processng on texture and rheological properties of food;Aslam;Journal of Texture Studies,2021
5. A review on the effect of high pressure processing (HPP) on gelatinization and infusion of nutrients;Balakrishna;Molecules,2020
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