Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review
作者： Masooma Munir , Muhammad Nadeem , Tahir Mahmood Qureshi , Thomas S.H. Leong , Charitha J. Gamlath
DOI: 10.1016/J.IFSET.2019.102192
关键词:
摘要: … High-pressure processing has shown a detrimental effect on the emulsifying properties of both WPI (pressurization at 600 MPa), WPC (pressurized at 300 MPa). Effect of pressure on …
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