Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration
- 31 December 1996
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 6 (1) , 13-31
- https://doi.org/10.1016/0958-6946(94)00049-2
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- Eine verbesserte Methode zur Bestimmung der maximalen Emulgierkapazität von ProteinlösungenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic StrengthJournal of Food Science, 1992
- Interfacial and emulsifying properties of whey peptide fractions obtained with a two-step ultrafiltration processJournal of Agricultural and Food Chemistry, 1991
- Whey Peptide Fractions Obtained with a Two‐Step Ultrafiltration Process: Production and CharacterizationJournal of Food Science, 1990
- Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsinJournal of Agricultural and Food Chemistry, 1988
- Relationship between surface functional properties and flexibility of proteins detected by the protease susceptibilityJournal of Agricultural and Food Chemistry, 1985
- Milk proteins: molecular, colloidal and functional propertiesJournal of Dairy Research, 1982
- Limited enzymic degradation of proteins: A new approach in the industrial application of hydrolasesJournal of Chemical Technology and Biotechnology, 1982
- Eine kolorimetrische Routinemethode zur quantitativen Mikroanalyse von freiem α-Aminostickstoff in ProteinhydrolysatenMolecular Nutrition & Food Research, 1977
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976