In vitro digestibility and functional properties of chemically modified casein-Reference-Cited by-同舟云学术

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In vitro digestibility and functional properties of chemically modified casein

Published:1981-03 Issue:2 Volume:29 Page:348-354
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sen Lourminia C.,Lee Honson S.,Feeney Robert E.,Whitaker John R.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00104a032

Cited by 35 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. EFFECT OF ENZYMATIC LIPOPHILIZATION ON THE FUNCTIONAL PROPERTIES OF BOVINE α-LACTALBUMIN;Revista Mexicana de Ingeniería Química;2018-03-26

2. Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan;Food Hydrocolloids;2017-06

3. Preparation of Novel Cross-Linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties;J AGR FOOD CHEM;2014

4. Phonon-like excitation in secondary and tertiary structure of hydrated protein powders;Soft Matter;2011

5. Physicochemical properties of maltosyl and glucosaminyl derivatives of beta-lactoglobulin;International Journal of Peptide and Protein Research;2009-01-12

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