Modifications of Whey Protein-Reference-Cited by-同舟云学术

Modifications of Whey Protein

Published:2019-02-01 Issue: Volume: Page:205-225
ISSN:
Container-title:Whey Protein Production, Chemistry, Functionality, and Applications
language:
Short-container-title:

Author:

Guo Mingruo¹²,Shen Xue³

Affiliation:

1. Department of Nutrition and Food Sciences; University of Vermont; Burlington USA

2. College of Food Science; Northeast Agriculture University; Harbin People's Republic of China

3. Department of Food Science, College of Food Science and Engineering; Jilin University; Changchun People's Republic of China

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119256052.ch8/fullpdf

Reference103 articles.

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2. Alexander , M. Stefan , T. Claudia , S. 2014 Pulsed electric field treatment process and dasry product comprising bioactive molecules obtainable by the process

3. The characterization of acoustic cavitation bubbles-an overview;Ashokkumar;Ultrasonics Sonochemistry,2011

4. Applications of ultrasound in analysis, processing and quality control of food: a review;Awad;Food Research International,2012

5. Effects of high voltage electric pulses on protein-based food constituents and structures;Barsotti;Trends in Food Science & Technology,2001

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2. Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry;Food Processing: Techniques and Technology;2022-07-06

3. The effect of various pH values on foaming properties of whey protein preparations;International Journal of Dairy Technology;2020-04-16