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Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein
The effects of dynamic ultra-high pressure homogenization (UHPH) on the structure and functional properties of whey protein were investigated in this study. Whey protein solution of 10 mg/mL (1% w/w) was prepared and processed by a laboratory scale high pressure homogenizer with different pressures...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054583/ https://ncbi.nlm.nih.gov/pubmed/32180626 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04164-z |
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