Changes in structure and functional properties of whey proteins induced by high hydrostatic pressure: A review

Frontiers of Chemical Engineering in China

Volumn 3, Issue 4, 2009, Pages 436-442

  Liu, Xiaoming ^a   Ning, Jia ^a   Clark, Stephanie ^b  

^a JIANGNAN UNIVERSITY   (China)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Functional properties; High hydrostatic pressure; Structure; Whey protein

Indexed keywords

EID: 73149117336     PISSN: 16737369     EISSN: 16737474     Source Type: Journal    
DOI: 10.1007/s11705-009-0251-0     Document Type: Review

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