Proteolytic specificity of elastase on bovine -casein

By Considine T.   Healy A.   Kelly A.L.   McSweeney P.L.H.  

Food Chemistry, Vol. 66, Iss. 4, 1999-09 ,pp. : 463-470

Elsevier

Access to resources Recommend Favorite

Proteolytic specificity of cathepsin G on bovine s1 - and -caseins

By Considine T.   Geary S.   Kelly A.L.   McSweeney P.L.H.  

Food Chemistry, Vol. 76, Iss. 1, 2002-01 ,pp. : 59-67

Elsevier

Access to resources Recommend Favorite

Rennet coagulation of casein micelles and heated casein micelles: action of Ca 2+ and pH

By Pires M.S.   Orellana G.A.   Gatti C.A.  

Food Hydrocolloids, Vol. 13, Iss. 3, 1999-05 ,pp. : 235-238

Elsevier

Access to resources Recommend Favorite

Influence of pH on thermodegradation of thaumatin in aqueous solution

By Coiffard C.A.   Coiffard L.J.   De Roeck-Holtzhauer Y.M.  

Food Research International, Vol. 30, Iss. 9, 1997-11 ,pp. : 707-710

Elsevier

Access to resources Recommend Favorite

Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment

By Galazka V.B.   Smith D.   Ledward D.A.   Dickinson E.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 303-310

Elsevier

Access to resources Recommend Favorite