Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched Soymilk
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb09625.x/fullpdf
Reference35 articles.
1. LR Beck, and DP. Kotler, 1992 . Method of treating protozoa: gastrointestinal disorders by administering hyperimmune milk product . U.S. Patent 5106618.
2. MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS
3. Effect of Thermal Protectants on the Stability of Bovine Milk Immunoglobulin G
4. Thermal Stability of Bovine Milk Immunoglobulin G (IgG) and the Effect of Added Thermal Protectants on the Stability
5. Effect of pH on antigen-binding activity of IgG from bovine colostrum upon heating
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