High Pressure and Thermal Denaturation Kinetics of Soybean Lipoxygenase: a Study based on Gel Electrophoresis

By Ludikhuyze L.R.     van den Broeck I.   Weemaes C.A.   Hendrickx M.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 7, 1998-11 ,pp. : 680-686

Academic Press

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The use of high pressure to modify the functionality of food proteins

By Messens W.   Van Camp J.   Huyghebaert A.  

Trends in Food Science and Technology, Vol. 8, Iss. 4, 1997-04 ,pp. : 107-112

Elsevier

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Functional Improvement of Milk Whey Proteins Induced by High Hydrostatic Pressure

By López-Fandiño Rosina  

Critical Reviews in Food Science and Nutrition, Vol. 46, Iss. 4, 2006-06 ,pp. : 351-363

Taylor & Francis Ltd

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High Pressure Induced Gel Formation of Haemoglobin and Whey Proteins at Elevated Temperatures

By van Camp J.   Feys G.   Huyghebaert A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 1, 1996-01 ,pp. : 49-57

Academic Press

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Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure

By Jung S.   de Lamballerie-Anton M.   Ghoul M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 4, 2000-06 ,pp. : 313-319

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