Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08835.x/fullpdf
Reference43 articles.
1. Functional Properties of Skim Milk Processed with Continuous High Pressure Throttling
2. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications
3. Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates
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