Work

Functional Properties of a Peptide of 23 Residues Purified from the Peptic Hydrolyzate of asl‐CASEIN: Changes in the Emulsifying Activity During Purification of the Peptide

Year: 1986

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1986.tb13097.x

Authors: MAKOTO SHIMIZU, SOO WON LEE, SHUICHI KAMINOGAWA, KUNIO YAMAUCHI

Institution: The University of Tokyo

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2057072016

FWCI: 5.59

Cites: 2

Cited by: 35

Related to: 10