Functional aspects of blood plasma proteins.
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00469.x/fullpdf
Reference7 articles.
1. Functional aspects of blood plasma proteins. I. Separation and characterisation;Howell;Journal of Food Technology,1983
2. Functional aspects of blood plasma proteins. II. Gelling properties;Howell;Journal of Food Technology,1984a
3. Functional aspects of blood plasma proteins. III. Interaction with other proteins and stabilizers;Howell;Journal of Food Technology,1984b
4. Flow properties of gums useful to the food industry;Krumel;Food Technology,1975
5. Hydration of macromolecules. III. Hydration of polypeptides;Kuntz;Journal of the American Chemical Society,1971
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