Emulsion and foam properties of plasmin derived β-casein peptides-Reference-Cited by-同舟云学术

Emulsion and foam properties of plasmin derived β-casein peptides

Published:1999-03 Issue:3-6 Volume:9 Page:347-351
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Caessens P.W.J.R,Visser S,Gruppen H,van Aken G.A,Voragen A.G.J

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference16 articles.

1. The composition, structure and origin of proteose-peptone component 5 of bovine milk;Andrews;European Journal of Biochemistry,1978

2. The composition, structure and origin of proteose-peptone component 8F of bovine milk;Andrews;European Journal of Biochemistry,1978

3. Arai, S., & Fujimaki, M. (1991). Enzymatic modification of proteins with special reference to improving their functional properties. In P. F. Fox, Food enzymology—vol. 2, Chapter 20. London: Elsevier Science Publishers.

4. Plasmin hydrolysis of β-casein;Caessens;Journal of Agricultural and Food Chemistry,1997

5. Nomenclature of proteins of cow's milk;Eigel;Journal of Dairy Science,1984

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