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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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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2019
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| Témata: | |
| On-line přístup: | 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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