Membres actifs

Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins

The effect of pasteurization treatment and skimming conditions on human milk proteins

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Eco-Efficiency of Mealworm (Tenebrio molitor) Protein Extracts

Evolution of bacterial communities during the concentration and recirculation of dairy white wastewater by reverse osmosis

Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Tenebrio molitor) Proteins

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk

Effects of Hexane on Protein Profile, Solubility and Foaming Properties of Defatted Proteins Extracted from Tenebrio molitor Larvae

Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure

Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk

High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions

Comparison of conventional and sustainable lipid extraction methods for the production of oil and protein isolate from edible insect meal

Evidence of the production of galactooligosaccharide from whey permeate by the microalgae Tetradesmus obliquus

Effects of high hydrostatic pressure and polysaccharidases on the extraction of antioxidant compounds from red macroalgae, Palmaria palmata and Solieria chordalis

Formation of stable supramolecular structure with β-lactoglobulin-derived self-assembling peptide f1-8 and bovine micellar caseins

Evaluation of casein as a binding ligand protein for purification of alpha-lactalbumin from beta-lactoglobulin under high hydrostatic pressure

High hydrostatic pressure-assisted enzymatic hydrolysis improved enzymatic hydrolysis of flaxseed protein isolate and generation of peptides with antioxidant activity

Enhancing enzymatic hydrolysis of food proteins and-production of bioactive peptides using high hydrostatic pressure technology

Studying a chaperone-like effect of beta-casein on pressure-induced aggregation of beta-lactoglobulin in the presence of alpha-lactalbumin

The use of high hydrostatic pressure to modulate milk protein interactions for the production of alpha-lactalbumin-enriched fraction

Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration