Impact of High-intensity Ultrasound on Protein Structure and Functionality during Food Processing
Author:
Affiliation:
1. IMDEA Alimentación. Antiguo Pabellón Central del Hospital de Cantoblanco; Madrid Spain
2. Department of Bioactivity and Food Analysis; Institute of Food Science Research (CSIC-UAM); Spain
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118964156.ch16/fullpdf
Reference85 articles.
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4. Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system;Ashokkumar;Innovative Food Science and Emerging Technologies,2008
5. Applications of ultrasound in analysis, processing and quality control of food: a review;Awad;Food Research International,2012
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