Emulsifying Properties of an N-Terminal Peptide Obtained from the Peptic Hydrolyzate of ?s1-Casein
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10408.x/fullpdf
Reference17 articles.
1. Surface Hydrophobicity of αs1 -I, αs1 -Casein A and B and Its Implications in Cheese Structure
2. Studies on enzyme-modified proteins as foaming agents: Effect of structure on foam stability
3. Calcium Insensitivity and Other Properties of αs1 -I Casein
4. Functional properties of proteins: Possible relationships between structure and function in foams
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