Changes in physicochemical and functional properties of whey protein concentrate upon succinylation-Reference-Cited by-同舟云学术

Changes in physicochemical and functional properties of whey protein concentrate upon succinylation

Published:2016-10-17 Issue:1 Volume:70 Page:137-145
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Shilpashree Bosayya Govindaraju¹,Arora Sumit¹,Sharma Vivek¹,Chawla Prince¹,Vakkalagadda Ravikumar¹

Affiliation:

1. Dairy Chemistry Division; National Dairy Research Institute; Karnal 132001 India

Funder

Ministry of Science and Technology, New Delhi, India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12321/fullpdf

Reference38 articles.

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2. Iron derivatives of modified milk protein;Cremonesi;Arzneimittel-Forschung,1984

3. Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate;EL-Adawy;Food Chemistry,2000

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