Emulsion Properties of Casein and Whey Protein Hydrolysates and the Relation with Other Hydrolysate Characteristics-Reference-Cited by-同舟云学术

Emulsion Properties of Casein and Whey Protein Hydrolysates and the Relation with Other Hydrolysate Characteristics

Published:2001-09-28 Issue:10 Volume:49 Page:5005-5012
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

van der Ven Cornelly¹,Gruppen Harry¹,de Bont Dries B. A.¹,Voragen Alphons G. J.¹

Affiliation:

1. Numico-Research, P.O. Box 7005, 6700 CA Wageningen, The Netherlands, and Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010144c

Reference38 articles.

1. Immunogenicity and Allergenicity of Whey Protein Hydrolysates

2. Predigested formula for infants with cystic fibrosis

3. Characterization of protein hydrolyzates prepared for enteral nutrition

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