SMEAL WIKI

Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review

Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Thomas Leong, Charitha J. Gamlath, Gregory J.O. Martin, Muthupandian Ashokkumar
Year2019
VenueInnovative Food Science & Emerging Technologies
Typereview
Citations160
DOI10.1016/j.ifset.2019.102192
OpenAlexW2959973415

Topics

Microbial Inactivation MethodsPasteurizationSonicationFood scienceDenaturation (fissile materials)Casein