Literature DB >> 6826917

A simple turbidimetric method for determining the fat binding capacity of proteins.

L P Voutsinas, S Nakai.   

Abstract

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Year:  1983        PMID： 6826917     DOI： 10.1021/jf00115a015

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  6 in total

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2.  Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations.

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5.  Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour.

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6.  Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry.

Authors:  Renda Kankanamge Chaturika Jeewanthi; Na-Kyoung Lee; Hyun-Dong Paik
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