Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review-Reference-Cited by-同舟云学术

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Published:2022-07-29 Issue:5 Volume:21 Page:4274-4293
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Gharbi Negar¹,Marciniak Alice²,Doyen Alain¹^ORCID

Affiliation:

1. Departement of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA) Laval University Quebec City Canada

2. Department of Food Science University of Guelph Guelph Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13012

Reference109 articles.

1. Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

2. Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review

3. Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

4. Spontaneous interaction of lactoferrin with casein micelles or individual caseins

5. Particle size changes and casein solubilisation in high-pressure-treated skim milk

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