Plasmin hydrolysis of -casein: Foaming and emulsifying properties of the fractionated hydrolysate.

P.W.J.R. Caessens, H. Gruppen, S. Visser, G.A. van Aken, A.G.J. Voragen

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	2935-2941
Journal	Journal of Agricultural and Food Chemistry
Volume	45
Publication status	Published - 1997

Keywords

@article{94eef4873d9044349d7249e04b9c605a,

title = "Plasmin hydrolysis of -casein: Foaming and emulsifying properties of the fractionated hydrolysate.",

keywords = "Emulsions, Foam, Peptides, Plasmin, β-Casein",

author = "P.W.J.R. Caessens and H. Gruppen and S. Visser and {van Aken}, G.A. and A.G.J. Voragen",

year = "1997",

language = "English",

volume = "45",

pages = "2935--2941",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

}

TY - JOUR

T1 - Plasmin hydrolysis of -casein: Foaming and emulsifying properties of the fractionated hydrolysate.

AU - Caessens, P.W.J.R.

AU - Gruppen, H.

AU - Visser, S.

AU - van Aken, G.A.

AU - Voragen, A.G.J.

PY - 1997

Y1 - 1997

KW - Emulsions

KW - Foam

KW - Peptides

KW - Plasmin

KW - β-Casein

M3 - Article

SN - 0021-8561

VL - 45

SP - 2935

EP - 2941

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

ER -