SOLUBILITY AND EMULSIFYING PROPERTIES OF CASEINS AND WHEY PROTEINS MODIFIED ENZYMATICALLY BY TRYPSIN

[1] ACTON JC, 1972, J FOOD SCI, V37, P904, DOI 10.1111/j.1365-2621.1972.tb03699.x

[2] Adler-Nissen J., 1979, ACS SYM SER, DOI 10.1021/BK-1979-0092.CH007

[3] DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (06) : 1256 - 1262

[4] ADLERNISSEN J, 1984, J CHEM TECH BIOT B, V34, P215

[5] ENZYMATIC-HYDROLYSIS OF PROTEINS FOR INCREASED SOLUBILITY [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (06) : 1090 - 1093

[6] ADLERNISSEN J, 1983, PLANT PROTEINS HUMAN, P207

[7] EFFECT OF LIPOPHILIZATION OF SOY PROTEIN ON ITS EMULSION STABILIZING PROPERTIES [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1192 - 1195

[8] BRAUNITZER G, 1979, Z NATURFORSCH C, V34, P880

[9] BREW K, 1970, J BIOL CHEM, V245, P4570

[10] COMPLETE AMINO-ACID SEQUENCE OF BOVINE ALPHA-S2-CASEIN [J]. FEBS LETTERS, 1977, 76 (02) : 274 - 279

[1] ACTON JC, 1972, J FOOD SCI, V37, P904, DOI 10.1111/j.1365-2621.1972.tb03699.x

[2] Adler-Nissen J., 1979, ACS SYM SER, DOI 10.1021/BK-1979-0092.CH007

[3] DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (06) : 1256 - 1262

[4] ADLERNISSEN J, 1984, J CHEM TECH BIOT B, V34, P215

[5] ENZYMATIC-HYDROLYSIS OF PROTEINS FOR INCREASED SOLUBILITY [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (06) : 1090 - 1093

[6] ADLERNISSEN J, 1983, PLANT PROTEINS HUMAN, P207

[7] EFFECT OF LIPOPHILIZATION OF SOY PROTEIN ON ITS EMULSION STABILIZING PROPERTIES [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1192 - 1195

[8] BRAUNITZER G, 1979, Z NATURFORSCH C, V34, P880

[9] BREW K, 1970, J BIOL CHEM, V245, P4570

[10] COMPLETE AMINO-ACID SEQUENCE OF BOVINE ALPHA-S2-CASEIN [J]. FEBS LETTERS, 1977, 76 (02) : 274 - 279