Add to ORKGSIGLEAvailable from British Library Document Supply Centre-DSC:DXN023282 / BLDSC - British Library Document Supply CentreGBUnited Kingdo
The effects of two different high-pressure (HP) equipments, operating at industrial- and pilot scale...
Hyperbaric pressure has been shown to affect the secondary structure of whey proteins such as beta-l...
Hydrostatic pressure has been demonstrated to induce major changes in secondary structure of whey p...
Thesis (Ph.D.), Department of Food Science and Human Nutrition, Washington State UniversityDepartmen...
SIGLEAvailable from British Library Document Supply Centre- DSC:DXN060722 / BLDSC - British Library ...
U radu su provedena ispitivanja funkcionalnih svojstava netretiranih sirutkinih proteina (β-laktoglo...
The effect of high-pressure (HP) treatment on the hydrolysis of dairy whey proteins by trypsin, chym...
Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergeni...
SIGLEAvailable from British Library Document Supply Centre- DSC:DX95511 / BLDSC - British Library Do...
SIGLEAvailable from British Library Document Supply Centre-DSC:DX189038 / BLDSC - British Library Do...
5; a The effects that high hydrostatic pressure exerts on food proteins have been studied for more t...
Hydrostatic pressure effects on whey protein/lactose mixtures were recorded with subsequent analysis...
<p>The aim of the study was to determine the influence of pressure in high-pressure-high-temperature...
The effect of high-pressure (HP) treatment on the hydrolysis of soybean whey proteins by trypsin, ch...
We show that application of high hydrostatic pressure (600 MPa for 15 min) on condensed whey protein...
The effects of two different high-pressure (HP) equipments, operating at industrial- and pilot scale...
Hyperbaric pressure has been shown to affect the secondary structure of whey proteins such as beta-l...
Hydrostatic pressure has been demonstrated to induce major changes in secondary structure of whey p...
Thesis (Ph.D.), Department of Food Science and Human Nutrition, Washington State UniversityDepartmen...
SIGLEAvailable from British Library Document Supply Centre- DSC:DXN060722 / BLDSC - British Library ...
U radu su provedena ispitivanja funkcionalnih svojstava netretiranih sirutkinih proteina (β-laktoglo...
The effect of high-pressure (HP) treatment on the hydrolysis of dairy whey proteins by trypsin, chym...
Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergeni...
SIGLEAvailable from British Library Document Supply Centre- DSC:DX95511 / BLDSC - British Library Do...
SIGLEAvailable from British Library Document Supply Centre-DSC:DX189038 / BLDSC - British Library Do...
5; a The effects that high hydrostatic pressure exerts on food proteins have been studied for more t...
Hydrostatic pressure effects on whey protein/lactose mixtures were recorded with subsequent analysis...
<p>The aim of the study was to determine the influence of pressure in high-pressure-high-temperature...
The effect of high-pressure (HP) treatment on the hydrolysis of soybean whey proteins by trypsin, ch...
We show that application of high hydrostatic pressure (600 MPa for 15 min) on condensed whey protein...
The effects of two different high-pressure (HP) equipments, operating at industrial- and pilot scale...
Hyperbaric pressure has been shown to affect the secondary structure of whey proteins such as beta-l...
Hydrostatic pressure has been demonstrated to induce major changes in secondary structure of whey p...