Influence of high-pressure treatment on -lactoglobulin-pectin associations in emulsions and gels

By Dickinson E.   James J.D.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 365-376

Elsevier

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Effects of combined high-pressure and heat treatment on the textural properties of soya gels

By Molina E.   Ledward D.A.  

Food Chemistry, Vol. 80, Iss. 3, 2003-03 ,pp. : 367-370

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Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition - additives and high-pressure treatment

By Montero P.   Avalos A.   Perez-Mateos M.  

Food Chemistry, Vol. 75, Iss. 3, 2001-11 ,pp. : 317-324

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High pressure treatment decelerates the lipolysis in a caprine cheese

By Saldo J.   Fernandez A.   Sendra E.   Butz P.   Tauscher B.   Guamis B.  

Food Research International, Vol. 36, Iss. 9, 2003-01 ,pp. : 1061-1068

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Application of high pressure treatment for cheese production

By Trujillo A.J.   Capellas M.   Buffa M.   Royo C.   Gervilla R.   Felipe X.   Sendra E.   Saldo J.   Ferragut V.   Guamis B.  

Food Research International, Vol. 33, Iss. 3, 2000-04 ,pp. : 311-316

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