High-pressure induced gelation of globular proteins
This thesis is focused on the structural and rheological changes in globular proteins when subjected to high pressure processing (HPP), a novel non-thermal food processing technique. Structure-functionality changes associated with thermal processing has b...
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| Format: | Others |
| Language: | en |
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McGill University
2009
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32348 |