β-Lactoglobulin tryptic digestion: A model approach for peptide release

Advances in modifying and understanding whey protein functionality

E. Allen Foegeding, Jack Davis, Dany Doucet et al. · Trends in Food Science & Technology · 2002 · 426 citations

Agriculture, Food Science, Nutritional Sciences +12

Prediction of Molar Extinction Coefficients of Proteins and Peptides Using UV Absorption of the Constituent Amino Acids at 214 nm To Enable Quantitative Reverse Phase High-Performance Liquid Chromatography−Mass Spectrometry Analysis

Bas J.H. Kuipers, Harry Gruppen · Journal of Agricultural and Food Chemistry · 2007 · 411 citations

Pharmacy, Biochemistry, Chromatographic Analysis +16

Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of β-lactoglobulin: Analysis by LC–ESI-TOF/MS

Seronei Chelulei Cheison, Meike Schmitt, Elena Leeb et al. · Food Chemistry · 2009 · 85 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +13

Protease‐Induced Aggregation and Gelation of Whey Proteins

Jeanette Otte, Zhi Yong Ju, M. Færgemand et al. · Journal of Food Science · 1996 · 77 citations

Life Sciences, Biochemistry, Food Science +17

Enzymatic hydrolysis of protein: Mechanism and kinetic model

Wei Qi, Zhimin He · Frontiers of Chemistry in China · 2006 · 58 citations

Life Sciences, Biochemistry, Enzyme Mechanism +13