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Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 5005-5012

Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics

(4) Van der Ven, C a Gruppen, H b De Bont, D B A a Voragen, A G J b

a NUMICO RESEARCH (Netherlands)

b WAGENINGEN UNIVERSITY (Netherlands)

Author keywords

Degree of hydrolysis; Emulsions; Hydrolysis; Milk proteins; Molecular weight distribution

Indexed keywords

CASEIN; MILK PROTEIN; PROTEIN HYDROLYSATE; WHEY PROTEIN;

ALLERGIC REACTION; AMINO ACID ANALYSIS; ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; HYDROLYSIS; MEMBRANE FILTER; MOLECULAR WEIGHT; PARTICLE SIZE; PROTEIN MODIFICATION; PROTEIN STABILITY; TURBIDITY; WHEY;

CASEINS; DRUG STABILITY; EMULSIONS; HYDROLYSIS; MILK PROTEINS; MOLECULAR WEIGHT; PARTICLE SIZE;

EID: 0034775381 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf010144c Document Type: Article

Times cited : (125)

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