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A COMPARATIVE IN VITRO STUDY OF THE DIGESTIBILITY OF HEAT-AND HIGH HYDROSTATIC PRESSURE-INDUCED PROT
[会议论文] 作者：Mu Taihua,Chen Jingwang,Wang Juan,
来源：2009北京非热加工技术国际研讨会 年份：2009
Whey protein gels produced by high pressure treatment have a different texture from those prepared by heat treatment.However,it appears that no studies on t...
EFFECTS OF HIGH HYDROSTATIC PRESSURE TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF WHEY PROTEIN ISOLATE
[会议论文] 作者：Mu Taihua,Chen Jingwang,Sheng Xiaobo,Li Penggao,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
Effects of high hydrostatic pressure (HHP) on the antioxidant activity of bovine whey protein isolate (WPI) hydrolysates by Alcalase, AS1.398, Pepsin and Chymotrypsin were investigated.Degree of hydro...
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