The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction

Research output: Contribution to journalJournal articlepeer-review

Standard

The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction. / Marciniak, Alice; Suwal, Shyam; Britten, Michel; Pouliot, Yves; Doyen, Alain.

In: Green Chemistry, Vol. 20, No. 2, 2018, p. 515-524.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Marciniak, A, Suwal, S, Britten, M, Pouliot, Y & Doyen, A 2018, 'The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction', Green Chemistry, vol. 20, no. 2, pp. 515-524. https://doi.org/10.1039/c7gc03428h

APA

Marciniak, A., Suwal, S., Britten, M., Pouliot, Y., & Doyen, A. (2018). The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction. Green Chemistry, 20(2), 515-524. https://doi.org/10.1039/c7gc03428h

Vancouver

Marciniak A, Suwal S, Britten M, Pouliot Y, Doyen A. The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction. Green Chemistry. 2018;20(2):515-524. https://doi.org/10.1039/c7gc03428h

Author

Marciniak, Alice ; Suwal, Shyam ; Britten, Michel ; Pouliot, Yves ; Doyen, Alain. / The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction. In: Green Chemistry. 2018 ; Vol. 20, No. 2. pp. 515-524.

Bibtex

@article{ae25b589f17641fd9ccaa3615f16e317,
title = "The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction",
abstract = "An innovative and green method for the fractionation of α-lactalbumin with 86% purity from whey protein solution was developed using high hydrostatic pressure as a pretreatment.",
author = "Alice Marciniak and Shyam Suwal and Michel Britten and Yves Pouliot and Alain Doyen",
year = "2018",
doi = "10.1039/c7gc03428h",
language = "English",
volume = "20",
pages = "515--524",
journal = "Green Chemistry",
issn = "1463-9262",
publisher = "Royal Society of Chemistry",
number = "2",

}

RIS

TY - JOUR

T1 - The use of high hydrostatic pressure to modulate milk protein interactions for the production of an alpha-lactalbumin enriched-fraction

AU - Marciniak, Alice

AU - Suwal, Shyam

AU - Britten, Michel

AU - Pouliot, Yves

AU - Doyen, Alain

PY - 2018

Y1 - 2018

N2 - An innovative and green method for the fractionation of α-lactalbumin with 86% purity from whey protein solution was developed using high hydrostatic pressure as a pretreatment.

AB - An innovative and green method for the fractionation of α-lactalbumin with 86% purity from whey protein solution was developed using high hydrostatic pressure as a pretreatment.

U2 - 10.1039/c7gc03428h

DO - 10.1039/c7gc03428h

M3 - Journal article

C2 - 18765942

VL - 20

SP - 515

EP - 524

JO - Green Chemistry

JF - Green Chemistry

SN - 1463-9262

IS - 2

ER -

ID: 204113703