Solubility and emulsifying properties of caseins chemically modified by covalent attachment of L-methionine and L-valine

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 35; no. 5; pp. 638 - 644
Main Authors Chobert, Jean Marc, Bertrand-Harb, Catherine, Nicolas, Marie Georgette, Gaertner, Hubert F, Puigserver, Antoine J
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.09.1987
Subjects
Biological and medical sciences
CASEIN
CASEINA
CASEINE
EMULSIFICACION
EMULSIFICATION
EMULSIFYING
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
METHIONINE
METIONINA
Milk and cheese industries. Ice creams
PEPTIDE
PEPTIDES
PEPTIDOS
SOLUBILIDAD
SOLUBILITE
SOLUBILITY
VALINA
VALINE
Keeping quality
Casein
Properties
Structure
Emulsification
Solubility
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More Information
Bibliography:Q05
881400088
istex:F2986FF5FE72314771B621CD6A76995A1DB7D48D
ark:/67375/TPS-1LZFCK5K-F
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00077a002