In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose-Reference-Cited by-同舟云学术

In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

Published:2012-12 Issue:1-2 Volume:27 Page:47-52
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Chang Chun-Hui,Zhao Xin-Huai

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference43 articles.

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3. Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level;Bonet;Food Chemistry,2006

4. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.);Chavan;Food Chemistry,2001

5. Amino acids, peptides, and proteins;Damodaran,1996

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