Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins
Author:
Affiliation:
1. Department of Food Science; McGill University; Macdonald Campus 21, 111 Lakeshore Road Ste Anne-de-Bellevue PQ H9X 3V9 Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference41 articles.
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3. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007b
4. Effect of high-pressure treatment on the electrospray ionization mass spectrometry (ESI-MS) profiles of whey proteins;Alvarez;International Dairy Journal,2007
5. High pressure gelation of soy proteins: effect of concentration, pH and additives;Alvarez;Journal of Food Engineering,2008
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