Influence of Pulsed Electric Field Technology on Functionality and Protein Structure of Evaporated Skim Milk and Nonfat Dry Milk

Elizabeth L. Ryan, Owen M. McDougal

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DOI: 10.3390/ijms27083395
Published: 2026-04-10
Container: International Journal of Molecular Sciences
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/ijms27083395,
  title = {Influence of Pulsed Electric Field Technology on Functionality and Protein Structure of Evaporated Skim Milk and Nonfat Dry Milk},
  author = {Elizabeth L. Ryan and Owen M. McDougal},
  year = {2026},
  journal = {International Journal of Molecular Sciences},
  doi = {10.3390/ijms27083395},
  url = {https://doi.org/10.3390/ijms27083395}
}

RIS

TY  - JOUR
TI  - Influence of Pulsed Electric Field Technology on Functionality and Protein Structure of Evaporated Skim Milk and Nonfat Dry Milk
AU  - Elizabeth L. Ryan
AU  - Owen M. McDougal
PY  - 2026
JO  - International Journal of Molecular Sciences
DO  - 10.3390/ijms27083395
UR  - https://doi.org/10.3390/ijms27083395
ER  -

APA

Ryan, E. L., & McDougal, O. M. (2026). Influence of Pulsed Electric Field Technology on Functionality and Protein Structure of Evaporated Skim Milk and Nonfat Dry Milk. International Journal of Molecular Sciences. https://doi.org/10.3390/ijms27083395

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crossref · retrieved 2026-09-26T22:33:19.729Z