A Comparison of the Structure of β-Lactoglobulin Aggregates Formed at pH7 and pH2
Author:
Publisher
Informa UK Limited
Subject
Polymers and Plastics,General Chemical Engineering,Analytical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10236669608233901
Reference5 articles.
1. McKenzie, H. A. 1971.Milk Proteins: Chemistry and Molecular Biology, Vol. II, 257–330. Academic Press.
2. Proteins in Whey: Chemical, Physical, and Functional Properties
3. Structure and distribution of aggregates formed after heat-induced denaturation of globular proteins
4. Texeira, J. 1986.Growth and Form, Edited by: Stanley, H. E. and Ostrowsky, N. 145–162. Dordrecht: Martinus Nijhoff Publishers.
5. Static structure factor of dilute solutions of polydisperse fractal aggregates
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