Casein hydrolysate. II. Functional properties of peptides

• 29 February 1992
• journal article
• Published by Elsevier in Food Hydrocolloids
• Vol. 5  (6) , 559-571
• https://doi.org/10.1016/s0268-005x(09)80125-2

Abstract

Keywords

• PEPTIDES
• ENZYME
• TRYPSIN
• RHOZYME
• HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
• HYDROLYSATE
• FLOW RATE
• MODIFICATION
• IMMOBILIZED
• EMULSIFYING