Effects of high pressure on constituents and properties of milk

Ion product of water substance, 0–1000 °C, 1–10,000 bars New International Formulation and its background

William L. Marshall, E. U. Franck · Journal of Physical and Chemical Reference Data · 1981 · 1.1K citations · Full text

Natural Sciences, Chemical Engineering, Chemistry +13

Effects of high pressure on enzymes related to food quality

Marc Hendrickx, L. Ludikhuyze, I. Van den Broeck et al. · Trends in Food Science & Technology · 1998 · 544 citations

Agriculture, Biochemistry, Food Science +14

Exploiting the effects of high hydrostatic pressure in biotechnological applications

Vadim V. Mozhaev, Karel Heremans, Johannes Frank et al. · Trends in biotechnology · 1994 · 285 citations

Engineering, Bioengineering, Biotechnology +14

High pressure processing of foods

S. E. Thorne · Meat Science · 1996 · 271 citations

Agriculture, Food Science, Food Engineering +11

The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk

Rosina López‐Fandiño, Alfonso V. Carrascosa, Agustı́n Olano · Journal of Dairy Science · 1996 · 211 citations · Full text

Agriculture, Dairy Science, Food Science +13