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Dry heat stress stability evaluation of casein peptide mixture

(2011) FOOD CHEMISTRY. 128(1). p.114-122
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Keywords
Casein hydrolysate, Temperature, Peptide stability, SIZE, QUALITY, PRODUCTS, MILK-PROTEINS, BIOACTIVE PEPTIDES, Oxidative reductive light degradation, Stress testing, Dry state

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Citation

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Chicago
D’Hondt, Matthias, Wim Demaré, Sylvia Van Dorpe, Evelien Wynendaele, Christian Burvenich, Kathelijne Peremans, and Bart De Spiegeleer. 2011. “Dry Heat Stress Stability Evaluation of Casein Peptide Mixture.” Food Chemistry 128 (1): 114–122.
APA
D’Hondt, Matthias, Demaré, W., Van Dorpe, S., Wynendaele, E., Burvenich, C., Peremans, K., & De Spiegeleer, B. (2011). Dry heat stress stability evaluation of casein peptide mixture. FOOD CHEMISTRY, 128(1), 114–122.
Vancouver
1.
D’Hondt M, Demaré W, Van Dorpe S, Wynendaele E, Burvenich C, Peremans K, et al. Dry heat stress stability evaluation of casein peptide mixture. FOOD CHEMISTRY. 2011;128(1):114–22.
MLA
D’Hondt, Matthias, Wim Demaré, Sylvia Van Dorpe, et al. “Dry Heat Stress Stability Evaluation of Casein Peptide Mixture.” FOOD CHEMISTRY 128.1 (2011): 114–122. Print.
@article{1209156,
  author       = {D'Hondt, Matthias and Demar{\'e}, Wim and Van Dorpe, Sylvia and Wynendaele, Evelien and Burvenich, Christian and Peremans, Kathelijne and De Spiegeleer, Bart},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {Casein hydrolysate,Temperature,Peptide stability,SIZE,QUALITY,PRODUCTS,MILK-PROTEINS,BIOACTIVE PEPTIDES,Oxidative reductive light degradation,Stress testing,Dry state},
  language     = {eng},
  number       = {1},
  pages        = {114--122},
  title        = {Dry heat stress stability evaluation of casein peptide mixture},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2011.03.004},
  volume       = {128},
  year         = {2011},
}

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