Author:
Tunçtürk Yusuf,Zorba Ömer
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference33 articles.
1. Enzymatic hydrolysis of milk proteins used for emulsion formation. 1. Kinetics of protein breakdown and storage stability of the emulsions;Agboola;Journal of Agricultural and Food Chemistry,1996
2. Official methods of analysis of the Association of Official Analytical Chemists,1990
3. Amino acids, peptides, and proteins;Cheftel,1985
4. Studies on the susceptibility of membrane-derived proteins to proteolysis as related to changes in their emulsifying properties;Corredig;Food Research International,1997
5. Electrophoresis of cheese;Creamer;Bulletin of the IDF,1991
Cited by
19 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