Identification and characterization of yak α-lactalbumin and β-lactoglobulin

Author:

Wang LifengORCID,Ma YingORCID,Li He,Yang Fuming,Cheng Jinju

Funder

“Young Talents” Project of Northeast Agricultural University

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference40 articles.

1. Separation and characterization of β-lactoglobulin and α-lactalbumin from whey and whey protein preparations;Alomirah;Int. Dairy J.,2004

2. Whey and whey products;Anand,2013

3. The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk;Anema,2014

4. Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk;Anema;Lebensm. Wiss. Technol.,2004

5. Heat-induced, pH-dependent behaviour of protein in caprine milk;Anema;Int. Dairy J.,1998

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