食品非热加工技术——超高压在蛋白质和淀粉改性中的应用

[31] Heat and pressure treatments effects on peanut allergenicity[J] . Beatriz Cabanillas,Soheila J. Maleki,Julia Rodríguez,Carmen Burbano,Mercedes Muzquiz,María Aránzazu Jiménez,Mercedes M. Pedrosa,Carmen Cuadrado,Jesús F. Crespo.Food Chemistry . 2011 (1)

[32] Effect of high hydrostatic pressure (HHP) on structure and activity of phytoferritin[J] . Tuo Zhang,Chenyan Lv,Shaojun Yun,Xiayun Liao,Guanghua Zhao,Xiaojing Leng.Food Chemistry . 2011 (2)

[33] Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP) [J]. JOURNAL OF FOOD ENGINEERING, 2011, 106 (03) : 262 - 266

[34] Manufacture of Cheddar cheese from high-pressure-treated whole milk [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2010, 11 (04) : 574 - 579

[35] Effects of high pressure treatment of mix on ice cream manufacture[J] . Thom Huppertz,Mary A. Smiddy,H. Douglas Goff,Alan L. Kelly.International Dairy Journal . 2010 (9)

[36] Effect of ultrasound on the technological properties and bioactivity of food: a review[J] . Ana Cristina Soria,Mar Villamiel.Trends in Food Science & Technology . 2010 (7)

[37] Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage[J] . LWT - Food Science and Technology . 2010 (6)

[38] Unique Features of the Folding Landscape of a Repeat Protein Revealed by Pressure Perturbation [J]. BIOPHYSICAL JOURNAL, 2010, 98 (11) : 2712 - 2721

[39] Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma[J] . Jason Wan,John Coventry,Piotr Swiergon,Peerasak Sanguansri,Cornelis Versteeg.Trends in Food Science & Technology . 2009 (9)

[40] Effects of pulsed electric fields on bioactive compounds in foods: a review[J] . Robert Soliva-Fortuny,Ana Balasa,Dietrich Knorr,Olga Martín-Belloso.Trends in Food Science & Technology . 2009 (11)

[31] Heat and pressure treatments effects on peanut allergenicity[J] . Beatriz Cabanillas,Soheila J. Maleki,Julia Rodríguez,Carmen Burbano,Mercedes Muzquiz,María Aránzazu Jiménez,Mercedes M. Pedrosa,Carmen Cuadrado,Jesús F. Crespo.Food Chemistry . 2011 (1)

[32] Effect of high hydrostatic pressure (HHP) on structure and activity of phytoferritin[J] . Tuo Zhang,Chenyan Lv,Shaojun Yun,Xiayun Liao,Guanghua Zhao,Xiaojing Leng.Food Chemistry . 2011 (2)

[33] Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP) [J]. JOURNAL OF FOOD ENGINEERING, 2011, 106 (03) : 262 - 266

[34] Manufacture of Cheddar cheese from high-pressure-treated whole milk [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2010, 11 (04) : 574 - 579

[35] Effects of high pressure treatment of mix on ice cream manufacture[J] . Thom Huppertz,Mary A. Smiddy,H. Douglas Goff,Alan L. Kelly.International Dairy Journal . 2010 (9)

[36] Effect of ultrasound on the technological properties and bioactivity of food: a review[J] . Ana Cristina Soria,Mar Villamiel.Trends in Food Science & Technology . 2010 (7)

[37] Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage[J] . LWT - Food Science and Technology . 2010 (6)

[38] Unique Features of the Folding Landscape of a Repeat Protein Revealed by Pressure Perturbation [J]. BIOPHYSICAL JOURNAL, 2010, 98 (11) : 2712 - 2721

[39] Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma[J] . Jason Wan,John Coventry,Piotr Swiergon,Peerasak Sanguansri,Cornelis Versteeg.Trends in Food Science & Technology . 2009 (9)

[40] Effects of pulsed electric fields on bioactive compounds in foods: a review[J] . Robert Soliva-Fortuny,Ana Balasa,Dietrich Knorr,Olga Martín-Belloso.Trends in Food Science & Technology . 2009 (11)