Model studies on reactions of plant phenols with whey proteins

Nahrung - Food

Volumn 45, Issue 2, 2001, Pages 72-81

  Rawel, H M ^a   Kroll, J ^a   Hohl, U C ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

MILK PROTEIN; PHENOL DERIVATIVE; PLANT EXTRACT; TRYPTOPHAN; VEGETABLE PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; HYDROLYSIS; ISOELECTRIC POINT; MASS SPECTROMETRY; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY; SURFACE PROPERTY;

ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; ISOELECTRIC POINT; MASS SPECTROMETRY; MILK PROTEINS; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; PLANT PROTEINS; SOLUBILITY; SURFACE PROPERTIES; TRYPTOPHAN;

EID: 0041524991     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20010401)45:2<72::AID-FOOD72>3.0.CO;2-U     Document Type: Article

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