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Modification of emulsifying properties of food proteins by enzymatic hydrolysis
Author(s) -
Amarowicz Ryszard
Publication year - 2010
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201000382
Subject(s) - emulsion , chemistry , hydrolysate , hydrolysis , chromatography , enzymatic hydrolysis , papain , food science , trypsin , gluten , enzyme , biochemistry