Plasmin Hydrolysis of β-Casein: Foaming and Emulsifying Properties of the Fractionated Hydrolysate-Reference-Cited by-同舟云学术

Plasmin Hydrolysis of β-Casein: Foaming and Emulsifying Properties of the Fractionated Hydrolysate

Published:1997-08-01 Issue:8 Volume:45 Page:2935-2941
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Caessens Petra W. J. R.¹,Gruppen Harry¹,Visser Servaas¹,van Aken George A.¹,Voragen Alphons G. J.¹

Affiliation:

1. Department of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands, and Department of Biophysical Chemistry, Netherlands Institute for Dairy Research (NIZO), P.O. Box 20, 6710 BA Ede, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9700889

Reference24 articles.

1. Plasmin in milk and dairy products: an update

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