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High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Effect of high pressure on ovalbumin-polysaccharide interactions

V. B. Galazka Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, UK
,
E. Dickinson Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, UK
&
D. A. Ledward Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
Pages 125-130 | Received 09 Sep 1999, Published online: 19 Aug 2006

Citations (7)

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Read on this site (2)

Rui P. Queirós, Jorge A. Saraiva & José A. Lopes da Silva. (2018) Tailoring structure and technological properties of plant proteins using high hydrostatic pressure. Critical Reviews in Food Science and Nutrition 58:9, pages 1538-1556.
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Axel Benichou, Abraham Aserin & Nissim Garti. (2002) Protein-Polysaccharide Interactions for Stabilization of Food Emulsions. Journal of Dispersion Science and Technology 23:1-3, pages 93-123.
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Articles from other publishers (5)

Mauro D. Santos, Rui P. Queirós, Silvia A. Moreira, Zhenzhou Zhu, Francisco J. Barba & Jorge A. Saraiva. 2017. Nutraceutical and Functional Food Components. Nutraceutical and Functional Food Components 573 592 .
Mauro D. Santos, Rui P. Queirós, Silvia A. Moreira, Zhenzhou Zhu, Francisco J. Barba & Jorge A. Saraiva. 2017. Nutraceutical and Functional Food Components. Nutraceutical and Functional Food Components 335 354 .
Lidia S. Zárate-Ramírez, Carlos Bengoechea, Felipe Cordobés & Antonio Guerrero. (2010) Linear viscoelasticity of carob protein isolate/locust bean gum blends. Journal of Food Engineering 100:3, pages 435-445.
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Axel Benichou, Abraham Aserin, Rachel Lutz & Nissim Garti. (2007) Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity. Food Hydrocolloids 21:3, pages 379-391.
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Theodore W. Randolph, Matthew Seefeldt & John F. Carpenter. (2002) High hydrostatic pressure as a tool to study protein aggregation and amyloidosis. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1595:1-2, pages 224-234.
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