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- W2000360868 abstract "The structure and texture of food products are determined by the development and extent of aggregation and gelation during high pressure processing. The process of aggregation and gelation is in turn dictated by the pressure-induced change of structure, and thereby functionality, of the proteins. For the two major food industries, dairy and meat, HPP is ready for applications and offers a method for modifying proteins to produce novel, customized dairy and meat products. This review presents the molecular mechanisms behind the pressure-induced structure modification of milk and meat proteins and the relation to functionality, gelation and product structure and texture." @default.
- W2000360868 created "2016-06-24" @default.
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- W2000360868 date "2001-06-01" @default.
- W2000360868 modified "2023-09-26" @default.
- W2000360868 title "Orcutt DM, Nilsen ET. 2000. The physiology of plants under stress—soil and biotic factors. 684pp. New York: John Wiley & Sons. £89.50 (hardback)." @default.
- W2000360868 doi "https://doi.org/10.1006/anbo.2001.1401" @default.
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