Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins-Reference-Cited by-同舟云学术

Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

Published:2008-09 Issue:9 Volume:18 Page:918-922
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Izquierdo F. Javier,Peñas Elena,Baeza M. Luisa,Gomez Rosario

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference35 articles.

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3. Microwave enhanced kinetics observed in ORD studies of a protein;Bohr;Bioelectromagnetics,2000

4. Reduction of immunoreactivity of bovine β-lactoglobulin upon combined physical and proteolytic treatment;Bonomi;Journal of Dairy Research,2003

5. Peptidic profile, molecular mass distribution and immunological properties of commercial hypoallergenic infant formulas;Calvo;Milchwissenschaft,2002

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