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Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.109
Abstract: Dynamic high-pressure microfluidizaiton (DHPM) induced unfolding of proteins and enzymes could enhance the functional properties and hydrolytic ability of the molecules. In this study, the effect of DHPM on the surface activities of Ovalbumin (Oval),…
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Keywords:
functional properties;
foaming emulsifying;
dhpm;
emulsifying properties ... See more keywords
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Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.04.004
Abstract: Abstract Background Over the past decades, dynamic high pressure microfluidization (DHPM) has been widely used in modification of biological macromolecules to overcome some inherent drawbacks. However, the studies related to the regularity and limitation of…
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Keywords:
dynamic high;
dhpm;
high pressure;
modification ... See more keywords