Skimmed milk structural dynamics during high hydrostatic pressure processing from in situ SAXS

Yang, S, Tyler, AII orcid.org/0000-0003-2116-1084, Ahrné, L et al. (1 more author) (2021) Skimmed milk structural dynamics during high hydrostatic pressure processing from in situ SAXS. Food Research International, 147. 110527. ISSN 0963-9969

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0)
Keywords: Casein micelle; Multiple high-pressure processing; Colloidal calcium phosphate (CCP); Small-angle X-ray scattering (SAXS); Protein structure modification
Dates:
  • Accepted: 11 June 2021
  • Published (online): 14 June 2021
  • Published: September 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 02 Jul 2021 11:10
Last Modified: 02 Jul 2021 11:10
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodres.2021.110527

Share / Export

Statistics