Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic Strength-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Emulsifying Property of Whey Peptide Fractions as a Function of pH and ionic Strength

Published:1992-05 Issue:3 Volume:57 Page:601-604
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

TURGEON S.L.,GAUTHIER S.F.,PAQUIN P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb08052.x/fullpdf

Reference51 articles.

1. The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein

2. L.C. Chaplin, 1988 . Structures and functional properties of peptides derived from bovine caseins. Thesis, Univ. of Reading, UK.

Cited by 76 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement;Food Hydrocolloids;2022-07

2. Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate;Food Hydrocolloids;2022-04

3. Antioxidant and Antimicrobial Peptides Derived from Food Proteins;Molecules;2022-02-16

4. Functionality of Alternative Proteins in Gluten Free Product Development: Case Study;Challenges and Potential Solutions in Gluten Free Product Development;2021-12-04

5. Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity;International Journal of Molecular Sciences;2021-04-28

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP