EFFECT OF ENZYMATIC-HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN

被引：129

作者：

KUEHLER, CA ^{[1
]}

STINE, CM ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,EAST LANSING,MI 48823

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02899.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：379 / 382

页数：4

共 10 条

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[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (03) : 452 - &
[3] HOLSINGER VH, 1973, FOOD TECHNOL-CHICAGO, V27, P59
[4] KUMETAT K., 1954, Dairy Industries, V19, P730
[5] FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES
MORR, CV
SWENSON, PE
RICHTER, RL
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 324 - 330
[6] VERMA SC, 1966, CEREAL CHEM, V43, P28
[7] MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE
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IVEY, FJ
CRAIG, HB
JONES, VA
MONROE, RJ
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 501 - &
[8] WIECHERS SG, 1952, MILK DAIRY J, V6, P127
[9] LACTALBUMIN AS A FOOD INGREDIENT
WINGERD, WH
[J]. JOURNAL OF DAIRY SCIENCE, 1971, 54 (08) : 1234 - +
[10] 1970, WHEY UTILIZATION C P