“Modification of Milk Proteins to Improve Functional Properties and Applications”-Reference-Cited by-同舟云学术

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“Modification of Milk Proteins to Improve Functional Properties and Applications”

Published:1987 Issue: Volume: Page:791-804
ISSN:
Container-title:Milk
language:
Short-container-title:

Author:

Kinsella John E.,Whitehead Dana M.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-017-5571-9_89

Reference57 articles.

1. Adler-Nissen, J., Proc. Biochem., 12, 18 (1977).

2. Arai, S., Watanabe, M., Hirao, N. in “Protein Tailoring for Food and Medical Uses” (Feeney, R. E. and Whitaker, J.R., Eds.) pp. 75–94; Marcel Dekker: New York (1986).

3. Bech, A.-M., Dairy Ind. Int., 46, 25 (1981).

4. Bingham, E.W., J. Agric. Food Chem., 24, 1094 (1976).

5. Byler, D.M. and Susi, H., Biopolymers, 25, 469 (1986).

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Emulsifying Peptides from the Tryptic Hydrolysis of Casein;Journal of Food Science;2006-05-31

2. References;Structure–Function Properties of Food Proteins;1994

3. Utilisation of Milk Components: Casein;Robinson: Modern Dairy Technology;1994

4. Fractionation of Soy Protein Hydrolysates using Ultrafiltration Membranes;Journal of Food Science;1992-03

5. Continuous Hydrolysis of Milk Protein in a Membrane Reactor;Journal of Food Science;1990-03

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