Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions-Reference-Cited by-同舟云学术

Apparent chemical composition of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

Published:1999-10 Issue:5-6 Volume:34 Page:543-556
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Holt Carl,McPhail Deborah,Nevison Ian,Nylander Tommy,Otte Jeanette,Ipsen Richard H.,Bauer Rogert,Ogendal, Lars,Olieman Kees,Kruif Kees G.,Leonil Joelle,Molle Daniel,Henry Gwenaele,Maubois Jean Louis,Perez M. Dolores,Puyol Pilar,Calvo Miguel,Bury Stella M.,Kontopidis George,McNae Iain,Sawyer Lindsay,Ragona Laura,Zetta Lucia,Molinari Henriette,Klarenbeek Bert,Jonkman Margrethe J.,Moulin Jacques,Chatterton Dereck

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.1999.00323.x/fullpdf

Reference12 articles.

1. Abnormal solubility behavior of .beta.-lactoglobulin: salting-in by glycine and sodium chloride

2. Continuous hydrolysis of caseinomacropeptide in a membrane reactor: kinetic study and gram-scale production of antithrombotic peptides

3. Some physico-chemical properties of nine commercial or semi-commercial whey protein concentrates, isolates and fractions

4. Comparison of the Effect of Heating on the Thermal Denaturation of Nine Different β-Lactoglobulin Preparations of Genetic Variants A, B or A/B, as Measured by Microcalorimetry

5. Large-scale Preparation of β-Lactoglobulin A and B by Ultrafiltration and Ion-exchange Chromatography

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