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Volumn 42, Issue 8, 2009, Pages 899-908

Functional properties of milk proteins as affected by enzymatic oligomerisation

Author keywords

Glucose oxidase; Laccase; Lactoperoxidase; Protein oligomerisation; Transglutaminase

Indexed keywords

ACID REACTIONS; ANTIOXIDATIVE CAPACITY; CROSS-LINKED PROTEINS; ENZYMATIC MODIFICATION; FOOD PROTEINS; FUNCTIONAL PROPERTIES; FUNCTIONAL PROTEINS; IN-VITRO; INTERFACIAL PROPERTY; LACCASE; LACTOPEROXIDASE; MILK PROTEIN; MODIFIED PROTEINS; MOLAR MASS DISTRIBUTION; OLIGOMERISATION; OXIDOREDUCTASE; OXIDOREDUCTASES; PROTEIN CROSSLINKING; REACTION MECHANISM; REACTION PRODUCTS; TRANSGLUTAMINASE; TREATED MILK;

EID: 67651002133     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.04.022     Document Type: Article
Times cited : (70)

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