Frontiers of Chemical Science and Engineering >> 2009, Volume 3, Issue 4 doi: 10.1007/s11705-009-0251-0
Changes in structure and functional properties of whey proteins induced by high hydrostatic pressure: A review
1.State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2.Department of Food Science and Human Nutrition, Iowa State University, Ames, IA50011-1061, USA;
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Abstract
Keywords
-lactoglobulin ; processing ; functional ; alternative technology ; environmental