Modification of Whey Proteins to Improve Functionality
Authors:
- J.J. KesterJKJ.J. Kester
- T. RichardsonTRT. Richardson
Open Access
- 1 November 1984
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 67 (11) , 2757-2774
Abstract
No abstract availableThis publication has 109 references indexed in Scilit:
- Enzymatic modification of protein functionality: Implantation of potent amphiphilicity to succinylated proteins by covalent attachment of leucine alkyl esters.Agricultural and Biological Chemistry, 1981
- Effects of chemical phosphorylation of bovine casein components on the properties related to casein micelle formation.Agricultural and Biological Chemistry, 1981
- FIBROUS PROTEIN FROM COTTAGE CHEESE WHEYJournal of Food Science, 1976
- Chemically phosphorylated protamine: A new substrate for the study of phosphoprotein phosphatase activityBiochemical and Biophysical Research Communications, 1975
- A General Method for the Isolation of AntibodiesJournal of the American Chemical Society, 1960
- A NEW METHOD FOR THE INTRODUCTION OF THIOL GROUPS INTO PROTEINSJournal of the American Chemical Society, 1959
- Formation of Peptide Bonds by Aminolysis of Homocysteine Thiolactones1Journal of the American Chemical Society, 1956
- Phosphorylation of Proteins with Phosphoric Acid Containing Excess Phosphorus PentoxideJournal of the American Chemical Society, 1948
- Physical, Chemical and Immunological Properties of Phosphorylated Crystalline Horse Serum Albumin1Journal of the American Chemical Society, 1946
- Phosphorylated Egg Albumin1,2Journal of the American Chemical Society, 1941