The use of high pressure to modify the functionality of food proteins

Trends in Food Science and Technology

Volumn 8, Issue 4, 1997, Pages 107-112

  Messens, Winy ^a   Van Camp, J ^a   Huyghebaert, A ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; CONFORMATIONS; FOOD PROCESSING; FOOD PRODUCTS; GELATION; HIGH PRESSURE EFFECTS; HIGH PRESSURE ENGINEERING; HYDRATION; PHYSICAL PROPERTIES; SURFACE PROPERTIES; TECHNOLOGY;

DENATURATION; PRESSURE TREATMENT;

PROTEINS;

EID: 0031127640     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(97)01015-7     Document Type: Review

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