Peptic treatment of beta-lactoglobulin improves foaming properties substantially-Reference-Cited by-同舟云学术

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Peptic treatment of beta-lactoglobulin improves foaming properties substantially

Published:2017-11-29 Issue:3 Volume:42 Page:e13543
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Pein Dorotea¹^ORCID,Clawin-Rädecker Ingrid¹,Lorenzen Peter C.¹

Affiliation:

1. Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut, Hermann-Weigmann-Strasse 1; 24103 Kiel Germany

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13543/fullpdf

Reference17 articles.

1. Effect of protein content, casein-whey protein ration and pH value on the foaming properties of skimmed milk;Borcherding;International Journal of Dairy Technology,2009

2. β-lactoglobulin hydrolysis. 1. Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and Staphylococcus aureus V8 protease;Caessens;Journal of Agricultural and Food Chemistry,1999

3. Foaming and interfacial properties of hydrolyzed β-lactoglobulin;Davis;Journal of Colloid and Interface Science,2005

4. Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: peptide identification and determination of enzyme specificity;Doucet;Journal of Agricultural and Food Chemistry,2003

5. Semi-preparative isolation of phosphopeptides derived from bovine casein and dephosphorylation of casein phosphopeptides;Goepfert;Food / Nahrung,1996

Cited by 4 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. Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin;Foods;2022-09-26

2. The Interplay between Whey Protein Fibrils with Carbon Nanotubes or Carbon Nano-Onions;Materials;2021-01-28

3. Recent developments in food foams;Current Opinion in Colloid & Interface Science;2020-12

4. Use of Alcalase in the production of bioactive peptides: A review;International Journal of Biological Macromolecules;2020-12

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