Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference22 articles.
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3. Influence of fat, heat treatments and species on milk rennet clotting properties and glycomacropeptide formation;Calvo;European Food Research and Technology,2002
4. Comparative study of methods for the isolation and purification of bovine κ-casein and its hydrolysis by Chymosin;Coolbear;Journal of Dairy Research,1996
5. Simultaneous separation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed phase high-performance liquid chromatography on polystyrene-divinylbenzene;Elgar;Journal of Chromatography A,2000
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