Effects of ultra-high pressure on the structure of whey protein isolate and the content of allergenic protein

DANG Huijie; ZHENG Yuanrong; LIU Zhenmin

doi:10.13995/j.cnki.11-1802/ts.025433

DANG Huijie, ZHENG Yuanrong, LIU Zhenmin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (6) : 56-61.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (6) : 56-61. DOI: 10.13995/j.cnki.11-1802/ts.025433

Effects of ultra-high pressure on the structure of whey protein isolate and the content of allergenic protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(6): 56-61 https://doi.org/10.13995/j.cnki.11-1802/ts.025433

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Received	Revised	Published
2020-08-21	2020-09-30	2021-03-25
Issue Date
2021-04-15

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