Emulsifying properties of pure and mixed αs1- and β-casein fractions : effects of chemical glycosylation

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 39; no. 8; pp. 1369 - 1373
Main Authors CAYOT, P, COURTHAUDON, J.-L, LORIENT, D
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.08.1991
Subjects
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Chemical modification
Casein
Emulsification
Phosphoproteins
pH
Molecular interaction
Glycosylation
Hydrophilic compound
Physicochemical properties
Functional group
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf00008a003