期刊论文详细信息
| Mljekarstvo | |
| Functional properties of α-lactalbumin and β-lactoglobulin | |
| Režek, Anet1 Herceg, Zoran2 Lelas, Vesna1 | |
| [1] Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb | |
| 关键词: α-lactalbumin; β-lactoglobulin; functional properties; | |
| DOI : | |
| 学科分类：工程和技术（综合） | |
| 来源: Hrvatska Mljekarska Udruga | |
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【 摘 要 】
Whey proteins are commonly used in the food industry due to their nutritive value and functional properties. The most important functional properties of whey proteins are solubility, viscosity, water holding capacity, emulsification and...
【 授权许可】
Unknown
【 预 览 】
| Files | Size | Format | View |
|---|---|---|---|
| RO201911300504692ZK.pdf | 566KB |  download |
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