Solubility and emulsifying properties of caseins modified enzymatically by Staphylococcus aureus V8 protease

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1988-01, Vol.36 (1), p.220-224
Main Authors: Chobert, Jean Marc, Sitohy, Mahmoud Z, Whitaker, John R
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Biotechnology
CASEIN
CASEINA
CASEINE
Food engineering
Food industries
Food processing
Fundamental and applied biological sciences. Psychology
Industrial applications and implications. Economical aspects
Life Sciences
PROTEASAS
PROTEASE
PROTEASES
PROTEOLISIS
PROTEOLYSE
PROTEOLYSIS
STAPHYLOCOCCUS AUREUS
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00079a055