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

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1987-09, Vol.35 (5), p.638-644
Main Authors: Chobert, Jean Marc, Bertrand-Harb, Catherine, Nicolas, Marie Georgette, Gaertner, Hubert F, Puigserver, Antoine J
Format: Article
Language:English
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
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Description
Summary:
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00077a002