ß-Lactoglobulin hydrolysis. 1. Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and Staphylococcus aureus V9 protease

Authors :: Caessens, P.W.J.R.
Visser, S.
Gruppen, H.
Voragen, A.G.J.
Source :: Journal of Agricultural and Food Chemistry, 47, 2973-2979, Journal of Agricultural and Food Chemistry 47 (1999)
Publication Year :: 1999

Subjects :: Levensmiddelenchemie en -microbiologie
Hydrolysis
Food Chemistry and Microbiology
Plasmin
Staphylococcus aureus V8 protease
Emulsions
Trypsin
β-Lactaglobulin
Foam
VLAG

Language :: English
ISSN :: 00218561
Database :: OpenAIRE
Journal :: Journal of Agricultural and Food Chemistry, 47, 2973-2979, Journal of Agricultural and Food Chemistry 47 (1999)
Accession number :: edsair.dedup.wf.001..c4504113fb13a0a078eb420515da8163

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