Functional Properties of a Peptide of 23 Residues Purified from the Peptic Hydrolyzate of asl‐CASEIN: Changes in the Emulsifying Activity During Purification of the Peptide
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5) , 1248-1252
- https://doi.org/10.1111/j.1365-2621.1986.tb13097.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Emulsifying properties of proteins: evaluation of a turbidimetric techniqueJournal of Agricultural and Food Chemistry, 1978
- Purification and Some of the Properties of αs-Casein and κ-CaseinJournal of Dairy Science, 1963
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951