Work

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

Year: 1997

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(97)01015-7

Authors: W. Messens, J. Van Camp, A. Huyghebaert

Institution: Ghent University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2034530038

FWCI: 19

Cites: 46

Cited by: 429

Related to: 10