✦ LIBER ✦

SOLUBILITY AND EMULSIFYING PROPERTIES OF BETACASEIN MODIFIED ENZYMATICALLY BY TRYPSIN

✍ Scribed by JEAN-MARC CHOBERT; CATHERINE BERTRAND-HARB; MICHELE DALGALARRONDO; MARIE-GEORGETTE NICOLAS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Solubility and Emulsifying Properties of

✍ M. QI; N.S. HETTIARACHCHY; U. KALAPATHY 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 401 KB

ENHANCEMENT OF SOLUBILITY AND EMULSIFYIN

✍ SHAOJUN TIAN; JIE CHEN; DARRYL M. SMALL 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 285 KB

Preparation and functional properties of

✍ Reynaldo Villalonga; Maria L Villalonga; Leissy Gómez 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 151 KB

Hydrophobicity, solubility, and emulsify

✍ W. U. Wu; N. S. Hettiarachchy; M. Qi 📂 Article 📅 1998 🏛 Springer-Verlag 🌐 English ⚖ 768 KB

Improvement of solubility and of emulsif

✍ Sitohy, M. ;Chobert, J.-M. ;Haertlé, T. 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 118 KB

Functional and Sensory Properties of Mea

✍ H. SASE; M. WATANABE; S. ARAI; Y. OGAWA 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 602 KB