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Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein

Cornelly van der Ven1, Harry Gruppen, Dries B A de Bont

  • 1Numico-Research, P.O. Box 7005, 6700 CA Wageningen, The Netherlands.

Journal of Agricultural and Food Chemistry
|May 2, 2002
PubMed

Keywords:
Protein hydrolysates foam propertiesMolecular weight and foam stabilityWhey and casein enzymatic hydrolysisFood protein functional properties

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