Preparation and characterization of edible whey protein nanofibrils and efficacy studies on the quality and shelf‐life of chilled food products-Reference-Cited by-同舟云学术

Preparation and characterization of edible whey protein nanofibrils and efficacy studies on the quality and shelf‐life of chilled food products

Published:2022-12-30 Issue: Volume: Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Hasan Zainab¹,Zeshan Basit²^ORCID,Hassan Ammara³,Daud Nur Hardy A.²^ORCID,Sadaf Asma⁴,Ahmed Naveed⁵

Affiliation:

1. Faculty of Sciences & Technology University of Central Punjab Lahore Pakistan

2. Faculty of Sustainable Agriculture Universiti Malaysia Sabah (UMS) Sandakan Sabah Malaysia

3. Food Microbiology Laboratory Pakistan Council of Scientific Industrial Research (PCSIR) Lahore Pakistan

4. Department of Physics Punjab Tianjin University of Technology Lahore Pakistan

5. Department of Medical Microbiology & Parasitology Universiti Sains Malaysia, Health Campus Kubang Kerian Kelantan Malaysia

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.13034

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5. Microbiological quality assessment of raw meat and meat products, and antibiotic susceptibility of isolated Staphylococcus aureus;Datta S.;Agriculture, Food and Analytical Bacteriology,2012

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