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eNauka >  Results >  Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
Title: Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
Authors: Stefanović, Andrea B.  ; Jovanović, Jelena R.  ; Dojcinović, Marina B.  ; Lević, Steva  ; Nedović, Viktor  ; Bugarski, Branko  ; Knežević-Jugović, Zorica  
Issue Date: 2017
Publication: Food and Bioprocess Technology
ISSN: 1935-5130 Food and Bioprocess Technology Search Idenfier
Publisher: Springer, New York
Type: Article
Collation: vol. 10 br. 7 str. 1224-1239
DOI: 10.1007/s11947-017-1884-5
WoS-ID: 000403551600004
Scopus-ID: 2-s2.0-85015101685
URI: https://enauka.gov.rs/handle/123456789/544792
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3725
https://TechnoRep.tmf.bg.ac.rs/handle/123456789/3725
http://aspace.agrif.bg.ac.rs/handle/123456789/4342
Project: Ministry of Education, Science and Technological Development of the Republic of Serbia [E!6750]
Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-46010)
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