Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 1. Kinetics of Protein Breakdown and Storage Stability of the Emulsions
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9602840
Reference36 articles.
1. Calcium-Induced Destabilization of Oil-in-Water Emulsions Stabilized by Caseinate or by ?-Lactoglobulin
2. Soybean metal-binding proteins: isolation of a phosphatase that inhibits calmodulin activity
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