Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 593-599

  Chicón, Rosa ^a   Belloque, Josefina ^a   Alonso, Elena ^b   López Fandiño, Rosina ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b HOSPITAL GENERAL UNIVERSITARIO GREGORIO MARAÑÓN   (Spain)

Author keywords

Emulsifying activity; Heat stability; High pressure; Hydrolysates; IgE binding; IgG binding; Whey proteins

Indexed keywords

EID: 54049110349     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.04.001     Document Type: Article

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