Milk protein modification to improve functional and biological properties-Reference-Cited by-同舟云学术

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Milk protein modification to improve functional and biological properties

Published:2003 Issue: Volume: Page:1-71
ISSN:1043-4526
Container-title:Advances in Food and Nutrition Research
language:
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Author:

Chobert Jean-Marc

Publisher

Elsevier

Reference245 articles.

1. Characterization of tryptic casein phosphopeptides prepared under industrially relevant conditions;Adamson;Biotechnol. Bioengng.,1995

2. Characterization of casein phosphopeptides prepared using alcalase: determination of enzyme specificity;Adamson;Enzyme Microb. Technol.,1996

3. Relationship of structure to taste of peptides and peptide mixtures;Adler-Nissen,1986

4. The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein;Adler-Nissen,1979

Cited by 20 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. The Problem of Bitter Peptides Formed in the Process of Cheese Ripening;Chemické listy;2023-05-15

2. N-glycosylation of milk proteins: A review spanning 2010–2022;Trends in Food Science & Technology;2022-10

3. Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels;Food Chemistry;2022-01

4. Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions;Journal of the Science of Food and Agriculture;2021-08-18

5. Glycerol-Plasticized Films Obtained from Whey Proteins Denatured at Alkaline pH;Coatings;2019-05-16

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