Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Comparison with the Plastein Reaction and Characterization of Interactions

Journal of Agricultural and Food Chemistry - Tập 51 Số 20 - Trang 6036-6042 - 2003
Dany Doucet1, Sylvie F. Gauthier1, Don Otter1, E. Allen Foegeding1
1Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624, Centre de recherche STELA, Departement de Sciences des Aliments et de Nutrition, Pavillon Paul-Comtois, Universite Laval, Quebec, Canada G1K 7P4, and Fonterra Research Center, Private Bag 11 029, Dairy Farm Road, Palmerston North, New Zealand

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