E. McEvoy

Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis

R. Fitzgerald, G. O'cuinn, D. Spellman, 2003 .

Contribution of process parameters to the particle size distribution and apparent viscosity properties of soy protein isolate- and hydrolysate-based infant formula emulsions

E. McEvoy, 2005 .

Thermal stability of soy protein isolate and hydrolysate ingredients.

M. Fenelon, R. Fitzgerald, D. O'Callaghan, 2008, Food chemistry.