Home
About
Overview
Sharing Data
ORCID
Help
History (44)
Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.
Informatics in radiology: envisioning the future of e-learning in radiology: an introduction to SCORM.
Calotropis
Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion.
Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
See All 44 Pages
Login
to edit your profile (add a photo, awards, links to other websites, etc.)
Edit My Profile
My Person List (
0
)
Return to Top
Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
Joye IJ, McClements DJ. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates. J Agric Food Chem. 2014 Mar 26; 62(12):2623-30.
View in:
PubMed
subject areas
Emulsions
Glutens
Hydrogen-Ion Concentration
Hydrolysis
Protein Hydrolysates
Protein Stability
Subtilisins
Trypsin
authors with profiles
David J McClements B.S., Ph.D.