Effect of applied hydrostatic pressure on the structure and rheological properties of whey proteins
Recent studies have demonstrated that applied hydrostatic pressure can affect the functional properties of whey protein isolate (WPI). In this work, the effects of applied hydrostatic pressure on the tertiary and secondary structure of whey proteins were investigated by spectroscopic and rheologi...
| Main Author: | |
|---|---|
| Format: | Others |
| Language: | en |
| Published: |
McGill University
2004
|
| Subjects: | |
| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=81586 |