Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system-Reference-Cited by-同舟云学术

Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system

Published:2018-08 Issue: Volume:81 Page:286-299
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Keppler Julia K.,Steffen-Heins Anja,Berton-Carabin Claire C.,Ropers Marie-Hélène,Schwarz Karin

Funder

German Research Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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