High pressure processing effects on the molecular structure of ovalbumin, lysozyme and β-lactoglobulin

Food Research International

Volumn 32, Issue 2, 1999, Pages 101-106

  Tedford, L A ^a   Smith, D ^b   Schaschke, C J ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Circular dichroism; Food processing; High pressure; PH; Protein structure

Indexed keywords

BETA LACTOGLOBULIN; CHEMICAL PROCESSING; CIRCULAR DICHROISM SPECTROSCOPY; LYSOZYME; OVALBUMIN; PH; PROTEIN STRUCTURE; STRUCTURE ANALYSIS;

EID: 0032851980     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00062-9     Document Type: Article

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