SOLUBILITY AND EMULSIFYING PROPERTIES OF BETACASEIN MODIFIED ENZYMATICALLY BY TRYPSIN
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1989.tb00403.x/fullpdf
Reference41 articles.
1. Enzymic hydrolysis of proteins for increased solubility
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4. The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein
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