High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

By Iskandar Michèle M.   Lands Larry C.   Sabally Kebba   Azadi Behnam   Meehan Brian   Mawji Nadir   Skinner Cameron D.   Kubow Stan  

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Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes

By Bamdad Fatemeh   Shin Seulki Hazel   Suh Joo-Won   Nimalaratne Chamila   Sunwoo Hoon  

Molecules, Vol. 22, Iss. 4, 2017-04 ,pp. : 609-609

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Anti-Inflammatory and Antioxidant Properties of Peptides Released from β-Lactoglobulin by High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis

By Bamdad Fatemeh   Bark Seonghee   Kwon Chul Hee   Suh Joo-Won   Sunwoo Hoon  

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A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins

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Multi-Pulsed High Hydrostatic Pressure Treatment of Foods

By Buzrul Sencer  

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