Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins

Stefanović, Andrea B.; Jovanović, Jelena R.; Dojcinović, Marina B.; Lević, Steva; Nedović, Viktor; Bugarski, Branko; Knežević-Jugović, Zorica

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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 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)
M-category:	21M21

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