Influence of Milk Peptides in Determining the Functionality of Milk Proteins: A Review

Author:

Haque Zahur U.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference72 articles.

1. Properties of ovalbumin conalbumin and lysozyme at an oil-water interface and in an emulsion system;Acton;Poult Sci.,1990

2. Functionality of muscle constituents in the processing of comminuted meat products;Acton;Crit. Rev. Food. Sci. Nutr.,1983

3. Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis;Adler-Nissen;Qual. Plant. Plant Foods Hum. Nutr.,1983

4. Ice Cream;Arbuckle,1986

5. Effects of emulsifiers on protein-fat interaction in ice cream mix during aging. I. quantitative analyses;Barfod;Fett. Wiss. Technol.,1991

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