Información del autor
Autor SWANSON, BARRY G.
Documentos disponibles escritos por este autor (4)
texto impresoThe occurrence of calcium lactate crystals (CLC) in hard cheeses is a continual expense to the cheese industry, as consumers fail to purchase cheeses with this quality defect. This research investigates the effects of the protein concentration o[...]
texto impresoHARTE, FEDERICO ; RAO GURRAM, SUBBA ; LUEDECKE, LLOYD O. ; SWANSON, BARRY G. ; BARBOSA CANOVAS, GUSTAVO V.High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment ([...]
texto impresoThe objective of this study was to evaluate the influence of high hydrostatic pressure (HHP) treatments on hydrophobicity of whey protein concentrate (WPC). An increase in binding affinity or decrease in apparent dissociation constant indicates [...]