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Molecular Nutrition & Food Research|October 16, 2012
Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasoundDragana Stanic-Vucinic, Marija Stojadinovic, Marina Atanaskovic-Markovic, et al.Annual Review of Food Science and Technology|December 2, 2011
Crosslinking food proteins for improved functionalityJohanna Buchert, Dilek Ercili Cura, Hairan Ma, et al.Pageof 2