Listeria monocytogenes inhibition by whey protein films and coatings incorporating lysozyme.

Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7.

Listeria monocytogens inhibition by whey protein films and coatings incorporating the lactoperoxidase system.

Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lacto peroxidase systems.

Effect of soybean varieties and growing locations on the physical and chemical properties of soymilk and tofu.

Effect of soybean varieties and growing locations on the flavor of soymilk.

Dynamic head space analyses of orange juice flavor compounds and their absorption into packaging materials.

Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields.

Formation of volatile compounds in soy flour by singlet oxygen oxidation during storage under light.

Effects of commercial-scale pulsed electric field processing on the flavor and colar of tomato juice.