Encapsulation of proteins and peptides in milkfat: encapsulation efficiency and temperature and freezing stabilities
Author:
Publisher
Informa UK Limited
Subject
Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering
Link
http://www.tandfonline.com/doi/pdf/10.3109/02652048609031566
Reference8 articles.
1. Microencapsulation of Cell-Free Extracts to Demonstrate the Feasibility of Heterogeneous Enzyme Systems and Cofactor Recycling for Development of Flavor in Cheese
2. PRODUCTION OF FLAVOR COMPOUNDS: ALDEHYDES AND ALCOHOLS FROM LEUCINE BY MICROENCAPSULATED CELL-FREE EXTRACTS OF STREPTOCOCCUS LACTIS VAR. MALTIGENES
3. Separation of α-, β- and γ-Casein
4. PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
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