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Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins

Bogahawaththa, Dimuthu, Buckow, R, Chandrapala, Jayani and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2018) Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins. Innovative Food Science and Emerging Technologies, 47. 301 - 308. ISSN 1466-8564

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Item Type: Article
Uncontrolled Keywords: milk processing; milk immunogenicity; milk pasteurization; protein denaturation; high pressure treatment; high-temperature short-time
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 17 Oct 2018 02:35
Last Modified: 20 May 2019 01:34
URI: http://vuir.vu.edu.au/id/eprint/37293
DOI: https://doi.org/10.1016/j.ifset.2018.03.016
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Citations in Scopus: 5 - View on Scopus

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