Study on potential antigenicity and functional properties of whey protein treated by high hydrostatic pressure based on structural analysis
Xin-Xin Yu, Xiaohui Wang, Sheng-Ao Zhang, Ying‐Hua Zhang, Hanlin Zhang, Yu-Qi Yin
Topics & Concepts
AntigenicityHydrostatic pressureChemistryAntioxidantEmulsionWhey proteinPascalizationWhey protein isolateFood scienceMonoclonal antibodyDisulfide bondHigh pressureBiochemistryChromatographyAntibodyBiologyImmunologyPhysicsThermodynamicsEngineeringEngineering physicsProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality