Yüklüyor......
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...
Kaydedildi:
| Yayımlandı: | J Food Sci Technol |
|---|---|
| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2019
|
| Konular: | |
| Online Erişim: | 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 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|