Chemistry and biological function of α‐lactalbumin
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408397309527142
Reference297 articles.
1. An immunological approach to the structural relationship between hen egg-white lysozyme and bovine α-lactalbumin
2. Antibodies Reactive with Native Lysozyme Elicited by a Completely Synthetic Antigen
3. Section G. Genetics. Genetic variants of milk proteins: their breed distribution
4. Purification and properties of bovine milk glyco-α-lactalbumin
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1. Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin;Food Hydrocolloids;2007-12
2. Gelation properties of soya and whey protein isolate mixtures;Food Hydrocolloids;2002-11
3. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study;Food Research International;2000-10
4. Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH;LWT - Food Science and Technology;2000-05
5. On evaluating the emulsifying properties of protein using conductivity measurements;Food Hydrocolloids;1993-09
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