Author:
García-Garibay M.,Jiménez-Guzmán J.,Hernández-Sánchez H.
Reference52 articles.
1. Anema, S.G., Stockmann, R., and Lowe E.K., 2005, Denaturation of B-Lactoglobulin in Pressure-Treated Skim Milk, J. Agric. Food Chem. 53:7783–7791.
2. Aouzelleg, A., and Bull L., 2004, Differential Scanning Calorimetry Study of Pressure/Temperature Processed β-Lactoglobulin: The Effect of Dextran Sulphate, Food Res. Int. 37:933–940.
3. Aouzelleg, A., Bull, L., Price, N.C., and Kelly S.M., 2004, Molecular Studies of Pressure/Temperature-Induced Structural Changes in Bovine B-Lactoglobulin, J. Sci. Food Agric.
84:398–404.
4. Bahna S.L., 1993, Food Intolerance. Milk Allergy, in: Encyclopedia of Food Science Food Technology and Nutrition, vol. 3, R. Macrae, R.K. Robinson and M.J. Sadler (eds.), Academic Press, London, pp. 2001–2004.
5. Bos, C., Gaudichon, C., and Tomé D., 2000, Nutritional and Physiological Criteria in the Assessment of Milk Protein Quality for Humans, J. Am. College Nutr. 19:191–205.
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献