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Food Reviews International Volume 39, 2023 - Issue 3
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Review

Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins

Dai ShiDepartment of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, CanadaView further author information
,
Chenghao LiDepartment of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, CanadaView further author information
,
Andrea K. StoneDepartment of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, CanadaView further author information
,
Burcu GuldikenDepartment of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, CanadaView further author information
&
Michael T. NickersonDepartment of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, CanadaCorrespondence[email protected]
View further author information
Pages 1309-1332 | Published online: 08 Jun 2021

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Alisson Borges de Souza, Rodrigo Stephani & Guilherme M. Tavares. (2023) Stability of milk proteins subjected to UHT treatments: challenges and future perspectives. Critical Reviews in Food Science and Nutrition 0:0, pages 1-11.
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Articles from other publishers (2)

Christopher N. Schädle, Solange Sanahuja & Stephanie Bader-Mittermaier. (2022) Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions. Foods 11:6, pages 820.
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Jia Cao, Xiaohong Tong, Mengmeng Wang, Tian Tian, Sai Yang, Mingyue Sun, Bo Lyu, Xinru Cao, Huan Wang & Lianzhou Jiang. (2022) Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties. Foods 11:6, pages 790.
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