Emulsifying properties of the total fraction and the hydrophobic fraction of bovine milk proteose-peptones

International Dairy Journal

Volumn 8, Issue 12, 1998, Pages 981-985

  Innocente, N ^a   Corradini, C ^a   Blecker, C ^b   Paquot, M ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Component 3; Emulsifying activity; Proteose peptones

Indexed keywords

AMMONIUM SULFATE; EMULSIFYING AGENT; EMULSION; HYDROPHOBICITY; LIQUID CHROMATOGRAPHY; MILK PROTEIN; MIXTURE; PRECIPITATION; PROTEIN FUNCTION; PROTEOSE PEPTONE; TURBIDITY; WHEY;

BOVINAE;

EID: 0345504757     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00021-7     Document Type: Article

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