In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

International Dairy Journal

Volumn 27, Issue 1-2, 2012, Pages 47-52

  Chang, Chun Hui ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

APPARENT VISCOSITY; CASEINATE; DITYROSINE; FOOD PROTEINS; FUNCTIONAL PROPERTIES; GEL ELECTROPHORESIS ANALYSIS; HORSERADISH PEROXIDASE; IN-VITRO; ONE-STEP METHODS; OXIDATIVE SYSTEMS; RHEOLOGICAL PROPERTY; SODIUM CASEINATE; SURFACE HYDROPHOBICITY; TWO STEP METHOD; TWO-STEP PROTOCOL;

ELECTROPHORESIS; FLUORESCENCE SPECTROSCOPY; GLUCOSE SENSORS; HYDROPHOBICITY; POLYPEPTIDES; SODIUM;

GLUCOSE;

ARMORACIA RUSTICANA;

EID: 84866297305     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.07.004     Document Type: Article

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