Studies on the susceptibility of membrane-derived proteins to proteolysis as related to changes in their emulsifying properties

Food Research International

Volumn 30, Issue 9, 1997, Pages 689-697

  Corredig, Milena ^a   Dalgleish, Douglas G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Buttermilk; Emulsifying properties; Hydrolysis; Milk fat globule membrane proteins

Indexed keywords

BUTTERMILK; CHYMOTRYPSIN; CREAM; EMULSIFICATION; EMULSION; FLOCCULATION; FOOD ANALYSIS; GEL ELECTROPHORESIS; HEAT TREATMENT; HOMOGENIZATION; HYDROLYSIS; INCUBATION; MILK FAT GLOBULE MEMBRANE; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN ISOLATION; TRYPSIN;

EID: 0031370969     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00018-0     Document Type: Article

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