Ultrahigh pressure is an important food-processing technology.And the increase of the use of ultrahigh pressure in food processing has been reported in rece
It is a common problem that surimi made from fresh-water fishes has poor gel-forming abilities treated by heat.Since Ultra-high-hydrostatic-pressure (UHHP)
The small quantification and miniaturization of small-size ultra-high pressure unit is not only concerned with the expenditure of materials of the equipment
Rice protein, by-product from rice syrup industry, was high thermal-denatured protein, which was poor water solubility, even by enzymetic hydrolysis at any