Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Comparison with the Plastein Reaction and Characterization of Interactions

✍ Scribed by Doucet, Dany; Gauthier, Sylvie F.; Otter, Don E.; Foegeding, E. Allen

• Book ID: 126120488
• Publisher: American Chemical Society
• Year: 2003
• Tongue: English
• Weight: 91 KB
• Volume: 51
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf026041r