The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
β-Lactoglobulin Hydrolysis. 1. Peptide Composition and Functional Properties of Hydrolysates Obtained by the Action of Plasmin, Trypsin, and Staphylococcus aureus V8 Protease
Petra W. J. R. Caessens, Servaas Visser, Harry Gruppen and Alphons G. J. Voragen Journal of Agricultural and Food Chemistry 47(8) 2973 (1999) https://doi.org/10.1021/jf981229p
Conformation of β-Lactoglobulin at an Oil/Water Interface as Determined from Proteolysis and Spectroscopic Methods
Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins
Samson O. Agboola, Harjinder Singh, Peter A. Munro, Douglas G. Dalgleish and Anne M. Singh Journal of Agricultural and Food Chemistry 46(1) 84 (1998) https://doi.org/10.1021/jf970365b
Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 1. Kinetics of Protein Breakdown and Storage Stability of the Emulsions
Samson O. Agboola and Douglas G. Dalgleish Journal of Agricultural and Food Chemistry 44(11) 3631 (1996) https://doi.org/10.1021/jf9602840
Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins
Improved Emulsifying Properties of β-Barrel Domain Peptides Obtained by Membrane-Fractionation of a Limited Tryptic Hydrolysate of β-Lactoglobulin
Xiaolin L. Huang, George L. Catignani and Harold E. Swaisgood Journal of Agricultural and Food Chemistry 44(11) 3437 (1996) https://doi.org/10.1021/jf960038o
Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration
