Use of ultrasound spectroscopy to examine the effect of cysteine on β-lactoglobulin interactions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s00396-009-2125-x.pdf
Reference15 articles.
1. Iametti S, De Gregori B, Vecchio G, Bonomi F (1996) Modifications occur at different structural levels during the heat denaturation of β-lactoglobulin. Eur J Biochem 237:106
2. Yuno-Ohta N, Murata K, Miyahara M, Ohta H (2004) Rheological properties of sodium caprate-induces β-lactoglobulin gel and changes in secondary structure during gelation. J Am Oil Chem Soc 81:225
3. Yuno-Ohta N, Corredig M (2007) Characterization of β-lactoglobulin A gelation in the presence of sodium caprate by ultrasound spectroscopy and electron microscopy. Biomacromolecules 8:2542
4. Yuno-Ohta N (2006) Mechanism for formation of ovalbumin-fatty acid salt mixed gels. Food Hydrocoll 20:357
5. Bucken V, Smith C (1999) High-resolution ultrasonic resonator measurements for analysis of liquids. Sem Food Anal 4:113
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