Litcius/Paper detail

Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time

Maria Dermiki, Richard J. Fitzgerald

2020International Dairy Journal18 citationsDOI

Topics & Concepts

ChemistryHydrolysateChromatographyWhey proteinHydrolysisTurbidityEnzymatic hydrolysisBiochemistryOceanographyGeologyProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality
Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time | Litcius