Comparison of HTST and UV-C treatments on the quality attributes of whole milk, skim milk, and whey protein concentrate
The structural modifications and techno-functional properties of yellow mealworm protein concentrate is influenced by the presence of residual lipids
Impact of high hydrostatic pressure on casein micelle-pea protein systems and comparison with heat treatment
Ultra-high pressure homogenization does not impair the in vitro digestibility of egg yolk granule proteins
Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems
Application of pressure homogenization on whole human milk pasteurized by high hydrostatic pressure: Effect on protein aggregates in milk fat globule membrane and skim milk phases
Exploring the use of ultrafiltration-diafiltration for the concentration and purification of mealworm proteins
How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties?
Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration
