Emulsifying properties of pure and mixed .alpha.s1- and .beta.-casein fractions: effects of chemical glycosylation-Reference-Cited by-同舟云学术

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Emulsifying properties of pure and mixed .alpha.s1- and .beta.-casein fractions: effects of chemical glycosylation

Published:1991-08 Issue:8 Volume:39 Page:1369-1373
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cayot Philippe,Courthaudon Jean Luc,Lorient Denis

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00008a003

Cited by 24 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. Goat milk casein and protease sonication as a strategy to improve the proteolysis and functional properties of hydrolysates;Food Chemistry Advances;2023-12

2. Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates;Food Research International;2022-07

3. Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins;Food Hydrocolloids;2022-05

4. Conjugation of α-, β-, and κ-Caseins with Propylene Glycol Alginate Using a Transacylation Reaction as Novel Emulsifiers;Biomacromolecules;2021-09-30

5. Milk Proteins;Applied Food Protein Chemistry;2015-01-16

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