Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin

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Bibliographic Details
Published in	Journal of agricultural and food chemistry Vol. 36; no. 5; pp. 883 - 892
Main Authors	Chobert, J.M, Bertrand-Harb, C, Nicolas, M.G
Format	Journal Article
Language	English
Published	Washington, DC American Chemical Society 01.09.1988
Subjects	ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE Biological and medical sciences CASEIN CASEINA CASEINE EMULSIFICACION EMULSIFICATION EMULSIFYING ENZYMIC ACTIVITY Food industries Fundamental and applied biological sciences. Psychology LACTOSERUM Life Sciences Milk and cheese industries. Ice creams PROTEINAS PROTEINE PROTEINS SOLUBILIDAD SOLUBILITE SOLUBILITY SUERO DE LA LECHE TRIPSINA TRYPSIN TRYPSINE WHEY Keeping quality Casein Peptides Emulsification Proteolysate Enzymatic digestion Properties Whey protein
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