๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Influence of polysaccharides on the creaming of casein-stabilized emulsions

โœ Scribed by Yunhong Cao; Eric Dickinson; David J. Wedlock

Book ID
114200293
Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
816 KB
Volume
5
Category
Article
ISSN
0268-005X

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Enzymatic dephosphorylation of caseins a
Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions
โœ Lorenzen, P. Chr. ;Reimerdes, E. H. ๐Ÿ“‚ Article ๐Ÿ“… 1992 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 313 KB

as-and 8-casein were treated with acid or alkaline phosphatase. The dependence of the dephosphorylation on incubation time was investigated by electrophoresis and by determination of the residual phosphate content. The degree of dephosphorylation is correlated with the stability of emulsions prepare