Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions

被引：4
|
作者：
Girardet, JM
Courthaudon, JL
Campagna, S
Puyjalon, V
Lorient, D
Linden, G
机构：
[1] ENSBANA, Lab Biochim Physicochim & Proprietes Sensorielles, F-21000 Dijon, France
[2] Univ Nancy 1, INRA, Lab Biosci Aliment, Unite Associee, F-54506 Vandoeuvre Nancy, France
来源：
INTERNATIONAL DAIRY JOURNAL | 1999年 / 9卷 / 3-6期
关键词：
D O I：
10.1016/S0958-6946(99)00110-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The topology of casein at an oil-in-water interface was studied by examination of the peptide profile after enzyme hydrolysis. (C) 1999 Elsevier Science Ltd. Ail rights reserved.
引用
收藏
页码：409 / 410
页数：2
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