Heat Induced Crosslinks in Milk Proteins and Consequences for the Milk System-Reference-Cited by-同舟云学术

Heat Induced Crosslinks in Milk Proteins and Consequences for the Milk System

Published:1977 Issue: Volume: Page:263-275
ISSN:0065-2598
Container-title:Protein Crosslinking
language:
Short-container-title:

Author:

Klostermeyer Henning,Reimerdes Ernst H.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4757-9113-6_18

Reference32 articles.

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2. Beeby, R. (1974 ). The half-cystines of bovine 2C-casein. Biochim. Biophys. Acta, 359, 346–350.

3. Fox, P.F. and Hoynes, M.C.T. (1974). Heat stability of milk: influence of colloidal calcium phosphate and ß-lactoglobulin. J. Dairy Res., 42, 427–435.

4. Freimuth, U., Schlegel, B., Gahner, E. and Nötzold, H. (1974). Die Bildung von Lysinoalanin in alkalibehandelten Milchproteinen. Nahrung, 18, K5 - K8.

5. Gough, P. and Jenness, R. (1962). Heat denaturation of ß-lactoglobulin A and B. J. Dairy Sci. 45, 1033–1039.

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