Enzymatic modification of milk protein concentrate and characterization of resulting functional properties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986
2. Peptides from milk protein hydrolysates to improve the growth of human keratinocytes in culture;Amiot;International Dairy Journal,2004
3. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006
4. Influence of processing on functionality of milk and dairy proteins;Augustin;Advances in Food and Nutrition Research,2007
5. Milk powder;Baldwin,2005
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