-
1
-
-
34447542273
-
Optimization of processing parameters of a ball mill refiner for chocolate
-
Alamprese, C., Datei, L., & Semeraro, Q. (2007). Optimization of processing parameters of a ball mill refiner for chocolate. Journal of Food Engineering, 83, 629–636. https://doi.org/10.1016/j.jfoodeng.2007.04.014
-
(2007)
Journal of Food Engineering
, vol.83
, pp. 629-636
-
-
Alamprese, C.1
Datei, L.2
Semeraro, Q.3
-
2
-
-
78751648912
-
Relationship between enthalpy relaxation and water sorption of ball-milled potato starch
-
Anzai, M., Hagiwara, T., Watanabe, M., Komiyama, J., & Suzuki, T. (2011). Relationship between enthalpy relaxation and water sorption of ball-milled potato starch. Journal of Food Engineering, 104, 43–48. https://doi.org/10.1016/j.jfoodeng.2010.11.025
-
(2011)
Journal of Food Engineering
, vol.104
, pp. 43-48
-
-
Anzai, M.1
Hagiwara, T.2
Watanabe, M.3
Komiyama, J.4
Suzuki, T.5
-
3
-
-
84940452443
-
Effects of a vitamin D and leucine-enriched whey protein nutritional supplement on measures of sarcopenia in older adults, the provide study: A randomized, double-blind, placebo-controlled trial
-
Bauer, J. M., Verlaan, S., Bautmans, I., Brandt, K., Donini, L. M., Maggio, M., & Ceda, G. P. (2015). Effects of a vitamin D and leucine-enriched whey protein nutritional supplement on measures of sarcopenia in older adults, the provide study: A randomized, double-blind, placebo-controlled trial. Journal of the American Medical Directors Association, 16, 740–747. https://doi.org/10.1016/j.jamda.2015.05.021
-
(2015)
Journal of the American Medical Directors Association
, vol.16
, pp. 740-747
-
-
Bauer, J.M.1
Verlaan, S.2
Bautmans, I.3
Brandt, K.4
Donini, L.M.5
Maggio, M.6
Ceda, G.P.7
-
4
-
-
0012067672
-
Functional and electrophoretic characteristics of succinylated peanut flour protein
-
Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural & Food Chemistry, 25, 258–261. https://doi.org/10.1021/jf60210a044
-
(1977)
Journal of Agricultural & Food Chemistry
, vol.25
, pp. 258-261
-
-
Beuchat, L.R.1
-
5
-
-
33747786293
-
Technical note: A simplified procedure for myofibril hydrophobicity determination
-
Chelh, I., Gatellier, P., & Santé-Lhoutellier, V. (2006). Technical note: A simplified procedure for myofibril hydrophobicity determination. Meat Science, 74, 681. https://doi.org/10.1016/j.meatsci.2006.05.019
-
(2006)
Meat Science
, vol.74
, pp. 681
-
-
Chelh, I.1
Gatellier, P.2
Santé-Lhoutellier, V.3
-
6
-
-
33645786789
-
Nanotechnology in nutraceuticals and functional foods
-
Chen, H., Weiss, J., & Shahidi, F. (2006). Nanotechnology in nutraceuticals and functional foods. Food Technology, 60, 30–36
-
(2006)
Food Technology
, vol.60
, pp. 30-36
-
-
Chen, H.1
Weiss, J.2
Shahidi, F.3
-
7
-
-
54049110349
-
Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure
-
Chicón, R., Belloque, J., Alonso, E., & López-Fandiño, R. (2009). Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure. Food Hydrocolloid, 23, 593–599. https://doi.org/10.1016/j.foodhyd.2008.04.001
-
(2009)
Food Hydrocolloid
, vol.23
, pp. 593-599
-
-
Chicón, R.1
Belloque, J.2
Alonso, E.3
López-Fandiño, R.4
-
8
-
-
84859523775
-
Physicochemical and structural properties of amaranth protein isolates treated with high pressure
-
Condés, M. C., Speroni, F., Mauri, A., & Añón, M. C. (2012). Physicochemical and structural properties of amaranth protein isolates treated with high pressure. Innovative Food Science & Emerging Technologies, 14, 11–17. https://doi.org/10.1016/j.ifset.2011.12.006
-
(2012)
Innovative Food Science & Emerging Technologies
, vol.14
, pp. 11-17
-
-
Condés, M.C.1
Speroni, F.2
Mauri, A.3
Añón, M.C.4
-
9
-
-
70450284288
-
Effect of cryo-milling on starches: Functionality and digestibility
-
Dhital, S., Shrestha, A. K., & Gidley, M. J. (2010). Effect of cryo-milling on starches: Functionality and digestibility. Food Hydrocolloids, 24, 152–163. https://doi.org/10.1016/j.foodhyd.2009.08.013
-
(2010)
Food Hydrocolloids
, vol.24
, pp. 152-163
-
-
Dhital, S.1
Shrestha, A.K.2
Gidley, M.J.3
-
10
-
-
67349144131
-
Modelling breakage and reagglomeration during fine dry grinding in ball milling devices
-
Fadda, S., Cincotti, A., Concas, A., Pisu, M., & Cao, G. (2009). Modelling breakage and reagglomeration during fine dry grinding in ball milling devices. Powder Technology, 194, 207–216. https://doi.org/10.1016/j.powtec.2009.04.009
-
(2009)
Powder Technology
, vol.194
, pp. 207-216
-
-
Fadda, S.1
Cincotti, A.2
Concas, A.3
Pisu, M.4
Cao, G.5
-
11
-
-
84874416406
-
The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
-
Hu, H., Li-Chan, E. C. Y., Li, W., Tian, M., & Pan, S. (2013). The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate. Food Hydrocolloids, 32, 303–311. https://doi.org/10.1016/j.foodhyd.2013.01.016
-
(2013)
Food Hydrocolloids
, vol.32
, pp. 303-311
-
-
Hu, H.1
Li-Chan, E.C.Y.2
Li, W.3
Tian, M.4
Pan, S.5
-
12
-
-
84866265898
-
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
-
Hu, H., Wu, J., Zhu, L., Zhang, F., & Xu, X. (2013). Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids, 30, 647–655. https://doi.org/10.1016/j.foodhyd.2012.08.001
-
(2013)
Food Hydrocolloids
, vol.30
, pp. 647-655
-
-
Hu, H.1
Wu, J.2
Zhu, L.3
Zhang, F.4
Xu, X.5
-
13
-
-
9644278251
-
Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods
-
Je, J. Y., Park, P. J., Jung, W. K., & Kim, S. K. (2005). Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods. Food Chemistry, 91, 15–18. https://doi.org/10.1016/j.foodchem.2004.05.061
-
(2005)
Food Chemistry
, vol.91
, pp. 15-18
-
-
Je, J.Y.1
Park, P.J.2
Jung, W.K.3
Kim, S.K.4
-
14
-
-
0002593957
-
Calcium binding and salt-induced structural changes of native and preheated beta-lactoglobulin
-
Jeyarajah, S., & Allen, J. C. (1994). Calcium binding and salt-induced structural changes of native and preheated beta-lactoglobulin. Journal of Agricultural & Food Chemistry, 42, 80–85. https://doi.org/10.1021/jf00037a012
-
(1994)
Journal of Agricultural & Food Chemistry
, vol.42
, pp. 80-85
-
-
Jeyarajah, S.1
Allen, J.C.2
-
15
-
-
84899890866
-
Effects of ultrasound on the structure and physical properties of black bean protein isolates
-
Jiang, L., Wang, J., Li, Y., Wang, Z., Liang, J., Wang, R., & Zhang, M. (2014). Effects of ultrasound on the structure and physical properties of black bean protein isolates. Food Research International, 62, 595–601. https://doi.org/10.1016/j.foodres.2014.04.022
-
(2014)
Food Research International
, vol.62
, pp. 595-601
-
-
Jiang, L.1
Wang, J.2
Li, Y.3
Wang, Z.4
Liang, J.5
Wang, R.6
Zhang, M.7
-
16
-
-
0019331914
-
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
-
Kato, A., & Nakai, S. (1980). Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. BBA-Molecular and Cell Biology of Lipids, 624, 13–20. https://doi.org/10.1016/0005-2795(80)90220-2
-
(1980)
BBA-Molecular and Cell Biology of Lipids
, vol.624
, pp. 13-20
-
-
Kato, A.1
Nakai, S.2
-
17
-
-
84939252907
-
High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica)
-
Kingsley, D. H., Duncan, S. E., Granata, L. A., Salinas-Jones, A., Flick, G. J., Bourne, D. M., & Fernandez-Plotka, V. C. (2015). High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica). International Journal of Food Science & Technology, 50, 2013–2021. https://doi.org/10.1111/ijfs.12852
-
(2015)
International Journal of Food Science & Technology
, vol.50
, pp. 2013-2021
-
-
Kingsley, D.H.1
Duncan, S.E.2
Granata, L.A.3
Salinas-Jones, A.4
Flick, G.J.5
Bourne, D.M.6
Fernandez-Plotka, V.C.7
-
18
-
-
84892437964
-
Characterization of the sensory properties of whey protein concentrates
-
Lammert, A., Olabi, A., Kalache, L., Brooks, K., & Tong, P. (2014). Characterization of the sensory properties of whey protein concentrates. International Journal of Dairy Technology, 67, 135–141. https://doi.org/10.1111/1471-0307.12102
-
(2014)
International Journal of Dairy Technology
, vol.67
, pp. 135-141
-
-
Lammert, A.1
Olabi, A.2
Kalache, L.3
Brooks, K.4
Tong, P.5
-
19
-
-
84989267989
-
Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch
-
Li, N., Niu, M., Zhang, B., Zhao, S., Xiong, S., & Xie, F. (2017). Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch. Carbohydrate Polymers, 155, 109–116. https://doi.org/10.1016/j.carbpol.2016.08.063
-
(2017)
Carbohydrate Polymers
, vol.155
, pp. 109-116
-
-
Li, N.1
Niu, M.2
Zhang, B.3
Zhao, S.4
Xiong, S.5
Xie, F.6
-
20
-
-
33747365520
-
Genetic variability assessed by microsatellites in cultured populations of the Pacific oyster (Crassostrea gigas) in China
-
Li, Q., Yu, H., & Yu, R. (2006). Genetic variability assessed by microsatellites in cultured populations of the Pacific oyster (Crassostrea gigas) in China. Aquaculture, 259, 95–102. https://doi.org/10.1016/j.aquaculture.2006.05.030
-
(2006)
Aquaculture
, vol.259
, pp. 95-102
-
-
Li, Q.1
Yu, H.2
Yu, R.3
-
21
-
-
0032890161
-
Seasonal variation in the chemical composition and fatty acid profile of Pacific oysters (Crassostrea gigas)
-
Linehan, L. G., O'connor, T., & Burnell, G. (1999). Seasonal variation in the chemical composition and fatty acid profile of Pacific oysters (Crassostrea gigas). Food Chemistry, 64, 211–214. https://doi.org/10.1016/s0308-8146(98)00144-7
-
(1999)
Food Chemistry
, vol.64
, pp. 211-214
-
-
Linehan, L.G.1
O'connor, T.2
Burnell, G.3
-
22
-
-
84991497840
-
Ball-milling changed the physicochemical properties of SPI and its cold-set gels
-
Liu, B., Wang, H., Hu, T., Zhang, P., Zhang, Z., Pan, S., & Hu, H. (2017). Ball-milling changed the physicochemical properties of SPI and its cold-set gels. Journal of Food Engineering, 195, 158–165. https://doi.org/10.1016/j.jfoodeng.2016.10.006
-
(2017)
Journal of Food Engineering
, vol.195
, pp. 158-165
-
-
Liu, B.1
Wang, H.2
Hu, T.3
Zhang, P.4
Zhang, Z.5
Pan, S.6
Hu, H.7
-
23
-
-
0020728938
-
In vitro methods to assess the nutritive value of leaf protein concentrate
-
Maliwal, B. P. (1983). In vitro methods to assess the nutritive value of leaf protein concentrate. Journal of Agricultural and Food Chemistry, 31, 315–319. https://doi.org/10.1021/jf00116a033
-
(1983)
Journal of Agricultural and Food Chemistry
, vol.31
, pp. 315-319
-
-
Maliwal, B.P.1
-
24
-
-
33748794229
-
Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz)
-
Martinez-Bustos, F., Lopezsoto, M., San, M. E., Zazuetamorales, J. J., & Velezmedina, J. J. (2007). Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz). Journal of Food Engineering, 78, 1212–1220. https://doi.org/10.1016/j.jfoodeng.2005.10.043
-
(2007)
Journal of Food Engineering
, vol.78
, pp. 1212-1220
-
-
Martinez-Bustos, F.1
Lopezsoto, M.2
San, M.E.3
Zazuetamorales, J.J.4
Velezmedina, J.J.5
-
25
-
-
0022143848
-
Structure modification and functionality of whey proteins: Quantitative structure-activity relationship approach
-
Nakai, S., & Li-Chan, E. (1985). Structure modification and functionality of whey proteins: Quantitative structure-activity relationship approach. Journal of Dairy Science, 68, 2763–2772. https://doi.org/10.3168/jds.s0022-0302(85)81164-4
-
(1985)
Journal of Dairy Science
, vol.68
, pp. 2763-2772
-
-
Nakai, S.1
Li-Chan, E.2
-
26
-
-
84928695826
-
Dependence of in-vitro starch and protein digestions on particle size of field peas (Pisum sativum L.)
-
Nguyen, G. T., Gidley, M. J., & Sopade, P. A. (2015). Dependence of in-vitro starch and protein digestions on particle size of field peas (Pisum sativum L.). LWT - Food Science and Technology, 63, 541–549. https://doi.org/10.1016/j.lwt.2015.03.037
-
(2015)
LWT - Food Science and Technology
, vol.63
, pp. 541-549
-
-
Nguyen, G.T.1
Gidley, M.J.2
Sopade, P.A.3
-
27
-
-
33947588606
-
-
Washington, DC, National Academies Press
-
Otten, J. J., Hellwig, J. P., & Meyers, L. D. (2006). Dietary reference intakes: The essential guide to nutrient requirements. Washington, DC: National Academies Press
-
(2006)
Dietary reference intakes: The essential guide to nutrient requirements
-
-
Otten, J.J.1
Hellwig, J.P.2
Meyers, L.D.3
-
28
-
-
84994832158
-
Application of grape seed extract in depuration for decontaminating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)
-
Shen, X., & Su, Y. C. (2017). Application of grape seed extract in depuration for decontaminating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas). Food Control, 73, 601–605. https://doi.org/10.1016/j.foodcont.2016.09.007
-
(2017)
Food Control
, vol.73
, pp. 601-605
-
-
Shen, X.1
Su, Y.C.2
-
29
-
-
0342963509
-
Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate
-
Shimada, K., & Cheftel, J. C. (1988). Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate. Journal of Agricultural & Food Chemistry, 36, 147–153. https://doi.org/10.1021/jf00079a038
-
(1988)
Journal of Agricultural & Food Chemistry
, vol.36
, pp. 147-153
-
-
Shimada, K.1
Cheftel, J.C.2
-
30
-
-
33947663089
-
Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
-
Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry, 103, 1199–1207. https://doi.org/10.1016/j.foodchem.2006.10.039
-
(2007)
Food Chemistry
, vol.103
, pp. 1199-1207
-
-
Sriket, P.1
Benjakul, S.2
Visessanguan, W.3
Kijroongrojana, K.4
-
31
-
-
84942774890
-
Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins
-
Sun, C., Liu, R., Wu, T., Liang, B., Shi, C., & Zhang, M. (2015). Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins. Food Science & Biotechnology, 24, 1637–1643. https://doi.org/10.1007/s10068-015-0212-y
-
(2015)
Food Science & Biotechnology
, vol.24
, pp. 1637-1643
-
-
Sun, C.1
Liu, R.2
Wu, T.3
Liang, B.4
Shi, C.5
Zhang, M.6
-
32
-
-
84933523078
-
Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability
-
Sun, C., Wu, T., Liu, R., Liang, B., Tian, Z., Zhang, E., & Zhang, M. (2015). Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids, 51, 512–518. https://doi.org/10.1016/j.foodhyd.2015.05.027
-
(2015)
Food Hydrocolloids
, vol.51
, pp. 512-518
-
-
Sun, C.1
Wu, T.2
Liu, R.3
Liang, B.4
Tian, Z.5
Zhang, E.6
Zhang, M.7
-
33
-
-
84947041273
-
Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches
-
Tan, X., Zhang, B., Chen, L., Li, X., Li, L., & Xi, F. (2015). Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches. Innovative Food Science & Emerging Technologies, 30, 198–207. https://doi.org/10.1016/j.ifset.2015.03.013
-
(2015)
Innovative Food Science & Emerging Technologies
, vol.30
, pp. 198-207
-
-
Tan, X.1
Zhang, B.2
Chen, L.3
Li, X.4
Li, L.5
Xi, F.6
-
34
-
-
59949100013
-
Effects of ball-milling on the glass transition of wheat flour constituents
-
Thanatuksorn, P., Kawai, K., Kajiwara, K., & Suzuki, T. (2009). Effects of ball-milling on the glass transition of wheat flour constituents. Journal of the Science of Food & Agriculture, 89, 430–435. https://doi.org/10.1002/jsfa.3463
-
(2009)
Journal of the Science of Food & Agriculture
, vol.89
, pp. 430-435
-
-
Thanatuksorn, P.1
Kawai, K.2
Kajiwara, K.3
Suzuki, T.4
-
35
-
-
84864437948
-
Particle size-starch-protein digestibility relationships in cowpea (Vigna unguiculata)
-
Tinus, T., Damour, M., Van, R. V., & Sopade, P. A. (2012). Particle size-starch-protein digestibility relationships in cowpea (Vigna unguiculata). Journal of Food Engineering, 113, 254–264. https://doi.org/10.1016/j.jfoodeng.2012.05.041
-
(2012)
Journal of Food Engineering
, vol.113
, pp. 254-264
-
-
Tinus, T.1
Damour, M.2
Van, R.V.3
Sopade, P.A.4
-
36
-
-
85007426122
-
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: Response surface methodology approach
-
Toker, O. S., Zorlucan, F. T., Konar, N., Dağlıoğlu, O., Sagdic, O., & Şener, D. (2017). Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: Response surface methodology approach. International Journal of Food Science & Technology, 52, 788–799. https://doi.org/10.1111/ijfs.13336
-
(2017)
International Journal of Food Science & Technology
, vol.52
, pp. 788-799
-
-
Toker, O.S.1
Zorlucan, F.T.2
Konar, N.3
Dağlıoğlu, O.4
Sagdic, O.5
Şener, D.6
-
37
-
-
84905982697
-
Antioxidant activity and anticancer effect of bioactive peptide from enzymatic hydrolysate of oyster (Saccostrea cucullata)
-
Umayaparvathi, S., Meenakshi, S., Vimalraj, V., Arumugam, M., Sivagami, G., & Balasubramanian, T. (2014). Antioxidant activity and anticancer effect of bioactive peptide from enzymatic hydrolysate of oyster (Saccostrea cucullata). Biomedicine & Preventive Nutrition, 4, 343–353. https://doi.org/10.1016/j.bionut.2014.04.006
-
(2014)
Biomedicine & Preventive Nutrition
, vol.4
, pp. 343-353
-
-
Umayaparvathi, S.1
Meenakshi, S.2
Vimalraj, V.3
Arumugam, M.4
Sivagami, G.5
Balasubramanian, T.6
-
38
-
-
0037041934
-
Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate
-
van Koningsveld, G. A., Gruppen, H., de Jongh, H. H., van Wijngaards, G., Boekel, M. A., Walstra, P., & Voragen, A. G. (2002). Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate. Journal of Agricultural and Food Chemistry, 50, 2947–2956. https://doi.org/10.1021/jf011202x
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, pp. 2947-2956
-
-
van Koningsveld, G.A.1
Gruppen, H.2
de Jongh, H.H.3
van Wijngaards, G.4
Boekel, M.A.5
Walstra, P.6
Voragen, A.G.7
-
39
-
-
84978472775
-
Ball milling improves extractability and antioxidant properties of the active constituents of mushroom Inonotus obliquus powders
-
Wang, J., Wang, C., Li, W., Pan, Y., Yuan, G., & Chen, H. (2016). Ball milling improves extractability and antioxidant properties of the active constituents of mushroom Inonotus obliquus powders. International Journal of Food Science & Technology, 51, 2193–2200. https://doi.org/10.1111/ijfs.13180
-
(2016)
International Journal of Food Science & Technology
, vol.51
, pp. 2193-2200
-
-
Wang, J.1
Wang, C.2
Li, W.3
Pan, Y.4
Yuan, G.5
Chen, H.6
-
40
-
-
52049112341
-
Cloning and expression of an actin gene in the haemocytes of pearl oyster (Pinctada fucata, Gould 1850)
-
Wang, Z., Wu, Z., Jian, J., & Lu, Y. (2008). Cloning and expression of an actin gene in the haemocytes of pearl oyster (Pinctada fucata, Gould 1850). Marine Genomics, 1, 63–67. https://doi.org/10.1016/j.margen.2008.06.004
-
(2008)
Marine Genomics
, vol.1
, pp. 63-67
-
-
Wang, Z.1
Wu, Z.2
Jian, J.3
Lu, Y.4
-
41
-
-
0014525425
-
Subunit structure of oyster paramyosin
-
Woods, E. F. (1969). Subunit structure of oyster paramyosin. Biochemical Journal, 113, 39. https://doi.org/10.1042/bj1130039
-
(1969)
Biochemical Journal
, vol.113
, pp. 39
-
-
Woods, E.F.1
-
42
-
-
85053577848
-
Review on application of superfine grinding technology
-
Wuhan, G., Erqi, G., & Ke, B. (2015). Review on application of superfine grinding technology. Cereal & Feed Industry, 5, 013
-
(2015)
Cereal & Feed Industry
, vol.5
, pp. 013
-
-
Wuhan, G.1
Erqi, G.2
Ke, B.3
-
43
-
-
85042063178
-
Effects of ball-milling treatment on mussel (Mytilus edulis) protein: Structure, functional properties and in vitro digestibility
-
Yu, C., Cha, Y., Wu, F., Fan, W., Xu, X., & Du, M. (2018). Effects of ball-milling treatment on mussel (Mytilus edulis) protein: Structure, functional properties and in vitro digestibility. International Journal of Food Science & Technology, 53, 683–691. https://doi.org/10.1111/ijfs.13643
-
(2018)
International Journal of Food Science & Technology
, vol.53
, pp. 683-691
-
-
Yu, C.1
Cha, Y.2
Wu, F.3
Fan, W.4
Xu, X.5
Du, M.6
|