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

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 8, 1997, Pages 2935-2941

  Caessens, Petra W J R ^a,b   Gruppen, Harry ^a   Visser, Servaas ^b   Van Aken, George A ^b   Voragen, Alphons G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Emulsions; Foam; Peptides; Plasmin; Casein

Indexed keywords

BOVINAE;

EID: 0000050670     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9700889     Document Type: Article

References (24)

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