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

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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
URI https://vuir.vu.edu.au/id/eprint/37293
DOI https://doi.org/10.1016/j.ifset.2018.03.016
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords milk processing; milk immunogenicity; milk pasteurization; protein denaturation; high pressure treatment; high-temperature short-time
Citations in Scopus 33 - View on Scopus
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