✦ LIBER ✦

Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration

✍ Scribed by Yves Popineau; Blandine Huchet; Colette Larré; Serge Bérot

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Improvement on functional properties of

✍ Jinshui Wang; Mouming Zhao; Xiaoquan Yang; Yueming Jiang 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 228 KB

PREPARATION AND CHARACTERIZATION OF MODI

✍ JIN-SHUI WANG; MOU-MING ZHAO; YANG BAO; TAO HONG; C M ROSELLA 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 270 KB

Plasmin Hydrolysis of β-Casein: Foaming

✍ Caessens, Petra W. J. R.; Gruppen, Harry; Visser, Servaas; van Aken, George A.; 📂 Article 📅 1997 🏛 American Chemical Society 🌐 English ⚖ 385 KB

Functional and Biological Properties of

✍ S.F. Gauthier; Y. Pouliot 📂 Article 📅 2003 🏛 American Dairy Science Association 🌐 English ⚖ 562 KB

Modification of emulsifying properties o

✍ Ryszard Amarowicz 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 76 KB 👁 1 views

Comparative Composition and Antioxidant

✍ Chay Pak Ting, Bertrand P.; Mine, Yoshinori; Juneja, Lekh R.; Okubo, Tsutomu; Ga 📂 Article 📅 2011 🏛 MDPI AG 🌐 English ⚖ 176 KB