Functionality of whey proteins covalently modified by allyl...

Food Hydrocolloids 2017 / 04 Vol. 65

Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7

Keppler, Julia Katharina, Martin, Dierk, Garamus, Vasil M., Berton-Carabin, Claire, Nipoti, Elia, Coenye, Tom, Schwarz, Karin
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Volume:
65
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.11.016
Date:
April, 2017
File:
PDF, 1.24 MB
english, 2017
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