Standardization of Methodology for Evaluating Whey Proteins
Open Access
- 1 November 1984
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 67 (11) , 2734-2744
- https://doi.org/10.3168/jds.s0022-0302(84)81631-8
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured ProteinsJournal of Food Science, 1983
- Solubility and ViscosityPublished by American Chemical Society (ACS) ,1981
- Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteinsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1980
- Functional properties of proteins in foods: A surveyC R C Critical Reviews in Food Science and Nutrition, 1976
- NITROGEN SOLUBILITY OF ALFALFA PROTEIN CONCENTRATE AS INFLUENCED BY VARIOUS FACTORSJournal of Food Science, 1974
- FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATESJournal of Food Science, 1973