Effects of Ionic Strength on the Enzymatic Hydrolysis of Diluted and Concentrated Whey Protein Isolate
Author:
Affiliation:
1. 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/jf301409n
Reference21 articles.
1. Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates
2. Modeling of enzymatic protein hydrolysis
3. Enzymatic hydrolysis of whey proteins: I. Kinetic models
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